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CATEGORY
Junmai/Honjozo
Junmai Ginjo/Ginjo
Junmai Daiginjo/Daiginjo
Kimoto/Yamahai
Nama
Specialty
Shochu/Awamori

MAP OF JAPAN

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Junmai Ginjo/Ginjo

Junmai Ginjo and Ginjo sake are made from rice that has been milled down to at least 60% of its original size. The fundamental difference between these two classifications is that Ginjo 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 Ginjo does not

Flavor-wise, Junmai Ginjo and Ginjo are both likely to be light, fruity, and refined with Ginjo’s exhibiting a more aromatic character.
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Junmai Ginjo/Ginjo BACK TO BROWSE
KAMOIZUMI "SUMMER SNOW"

KAMOIZUMI "SUMMER SNOW"

GINJO NIGORI
Prefecture: Hiroshima
Region: Chugoku


SPECIFICATIONS
@ Rice: Hattan & Shinsenbon
@ Rice Polishing: 58%
@ Alcohol: 16%
@ Yeast: Setouchi 21
@ SMV: +1
@ Acidity: 1.6
@ Amino Acid: na


PRICE
$34.99 / 500 ml
Reference Code: #NIG6101


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MAP OF ORIGIN
Hiroshima
TASTING NOTES
Sweet with creamy yogurt flavor.


FOOD PAIRING
Aperitif. Dessert. Spicy food.


SERVING TEMPERATURE
Cold.