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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
TATENOKAWA 18

TATENOKAWA 18

JUNMAI DAIGINJO
Prefecture: Yamagata
Region: Tohoku


SPECIFICATIONS
@ Rice: Yamada Nishiki
@ Rice Polishing: 18%
@ Alcohol: 16-17%
@ Yeast: Yamagata Prefecture Proprietary
@ SMV: na
@ Acidity: 1.5
@ Amino Acid: 1


PRICE
$260.99 / 720 ml
Reference Code: #JDG2603


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MAP OF ORIGIN
Yamagata
TASTING NOTES
Bright , delicate, and complex with honeydew, pear, and apple flavors.


FOOD PAIRING



SERVING TEMPERATURE
Aperitif. Creamy goat cheese, smoked salmon, sashimi, green vegetables.