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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
KIRINZAN

KIRINZAN

JUNMAI DAIGINJO
Prefecture: Niigata
Region: Chubu


SPECIFICATIONS
@ Rice: Gohyaku Mangoku
@ Rice Polishing: 45%
@ Alcohol: 15-16%
@ Yeast: G901
@ SMV: +3
@ Acidity: 1.3
@ Amino Acid: 1.2


PRICE
$94.99 / 720 ml
Reference Code: #JDG4601


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MAP OF ORIGIN
Niigata
TASTING NOTES
Elegant and refined, citrus flavor on the palate. Reminiscent of a clean mountain stream.


FOOD PAIRING
White fish and shellfish, grilled chicken breast. Aperitif.


SERVING TEMPERATURE
Chilled.