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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
WATARI BUNE

WATARI BUNE

JUNMAI DAIGINJO
Prefecture: Ibaraki
Region: Kanto


SPECIFICATIONS
@ Rice: Wataribune
@ Rice Polishing: 35%
@ Alcohol: 16-17%
@ Yeast: #9
@ SMV: +3
@ Acidity: 1.4
@ Amino Acid: 1


PRICE
$140.99 / 720 ml
Reference Code: #JDG3301


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MAP OF ORIGIN
Ibaraki
TASTING NOTES
Deep, luscious, and layered with big, but well-balanced fruit flavors characterized by honeydew, peaches, and pineapple. Unique rice, only sake that uses it.


FOOD PAIRING
Aperitif.


SERVING TEMPERATURE
Chilled, room temperature.