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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 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
KEN

KEN

DAIGINJO
Prefecture: Fukushima
Region: Tohoku


SPECIFICATIONS
@ Rice: Yamada Nishiki
@ Rice Polishing: 40%
@ Alcohol: 15.9%
@ Yeast: Suehiro Yeast
@ SMV: +3.5
@ Acidity: 1.2
@ Amino Acid: na


PRICE
$89.99 / 720 ml
Reference Code: #DGJ2301


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MAP OF ORIGIN
Fukushima
TASTING NOTES
Elegant and fragrant sake, filled with aroma of pears, peaches, and melon with crispy finish.


FOOD PAIRING
Aperitif. Cheese.


SERVING TEMPERATURE
Chilled, room temperature.