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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 Daiginjo/Daiginjo

Junmai Daiginjo and Daiginjo sake are made from rice that has been milled down to at least 50% of its original size. The fundamental difference between these two classifications is that Daiginjo 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 Daiginjo does not.

The pinnacle of the brewers’ art, both types are light, complex, and fragrant, with Daiginjo’s being particularly aromatic.
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Junmai Daiginjo/Daiginjo BACK TO BROWSE
DASSAI 50 "OTTER FEST"

DASSAI 50 "OTTER FEST"

JUNMAI DAIGINJO
Prefecture: Yamaguchi
Region: Chugoku


SPECIFICATIONS
@ Rice: Yamada Nishiki
@ Rice Polishing: 50%
@ Alcohol: 15-16%
@ Yeast: na
@ SMV: +3
@ Acidity: 1.5
@ Amino Acid: na


PRICE
$28.99 / 720 ml
Reference Code: #JDG6503


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MAP OF ORIGIN
Yamaguchi
TASTING NOTES
Graceful, elegant aroma. Delicately sweet and smooth with clean finish.


FOOD PAIRING
Aperitif. Cheeses, white fish sashimi, oysters, clams tofu, grilled chicken.


SERVING TEMPERATURE
Chilled, room temperature.