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CATEGORY
Junmai/Honjozo
Junmai Ginjo/Ginjo
Junmai Daiginjo/Daiginjo
Kimoto/Yamahai
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Specialty
Shochu/Awamori

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Junmai Ginjo/Ginjo

Junmai Ginjo and Ginjo sake are made from rice that has been milled down to at least 60% of its original size. The fundamental difference between these two classifications is that Ginjo has a small amount of distilled alcohol added at the end of the brewing process to enliven the flavors and aromas of the sake and Junmai Ginjo does not

Flavor-wise, Junmai Ginjo and Ginjo are both likely to be light, fruity, and refined with Ginjo’s exhibiting a more aromatic character.
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Junmai Ginjo/Ginjo BACK TO BROWSE
MUTSU HASSEN "BLACK LABEL"

MUTSU HASSEN "BLACK LABEL"

JUNMAI GINJO
Prefecture: Aomori
Region: Tohoku


SPECIFICATIONS
@ Rice: Hanafubuki
@ Rice Polishing: 55%
@ Alcohol: 15-16%
@ Yeast: Proprietary
@ SMV: +1
@ Acidity: n/a
@ Amino Acid: n/a


PRICE
$44.99 / 720 ml
Reference Code: #JMG2201


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MAP OF ORIGIN
Aomori
TASTING NOTES
Gently aromatic with hint of anise on the nose. Soft on the palate with flavor notes of melon and papaya.


FOOD PAIRING
Tempura, sweet shrimp, king crab, karaage, ginger pork, chicken salad.


SERVING TEMPERATURE
Chilled, room temperature, warm.