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

MAP OF JAPAN

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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
YUKI NO BOSHA

YUKI NO BOSHA

JUNMAI GINJO
Prefecture: Akita
Region: Tohoku


SPECIFICATIONS
@ Rice: Akita Sake Komachi
@ Rice Polishing: 50%
@ Alcohol: 16-17%
@ Yeast: Brewer's Proprietary
@ SMV: +1.5
@ Acidity: 1.5
@ Amino Acid: 0.8


PRICE
$48.99 / 720 ml
Reference Code: #JMG2103


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MAP OF ORIGIN
Akita
TASTING NOTES
Aroma of peaches and strawberries balanced by a crisp white pepper finish. Soft, round, and layered sake.


FOOD PAIRING
Barbeque, grilled, smoked or spiced foods.


SERVING TEMPERATURE
Chilled, room temperature.