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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
CHIYOMIDORI "ETERNAL GREEN" NO. 12

CHIYOMIDORI "ETERNAL GREEN" NO. 12

JUNMAI DAIGINJO
Prefecture: Akita
Region: Tohoku


SPECIFICATIONS
@ Rice: Yamada Nishiki & Miyama Nishiki
@ Rice Polishing: 50%
@ Alcohol: 16-17%
@ Yeast: No. 12
@ SMV: +3
@ Acidity: 1.8
@ Amino Acid: 0.8


PRICE
$42.99 / 720 ml
Reference Code: #JDG2111


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MAP OF ORIGIN
Akita
TASTING NOTES
Soft and delicately fruity with notes of green papaya and green grape and a crisp finish.


FOOD PAIRING
Spinach pie, roasted asparagus, zucchini blossom tempura, pasta with pesto, goat cheese, broccoli frittata.


SERVING TEMPERATURE
Chilled.