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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
DEWAZAKURA "IZUMI JUDAN" TENTH DEGREE

DEWAZAKURA "IZUMI JUDAN" TENTH DEGREE

GINJO
Prefecture: Yamagata
Region: Tohoku


SPECIFICATIONS
@ Rice: Miyama Nishiki
@ Rice Polishing: 50%
@ Alcohol: 17.5%
@ Yeast: Yamagata, YK_0107
@ SMV: +12
@ Acidity: 1.4
@ Amino Acid: na


PRICE
$40.99 / 720 ml
Reference Code: #GIN2602


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MAP OF ORIGIN
Yamagata
TASTING NOTES
Dry and clean sake with a hint of juniper, reminiscent of Tanqueray.


FOOD PAIRING
Aperitif. Sashimi, sushi, grilled white fish.


SERVING TEMPERATURE
Chilled.