The brewery utilises a 3-level sake fermentation process, sourcing only sake rice produced in the Nagano prefecture. An additional 4th level - with glutinous mochi rice is used to make Junmai Ginjoshu. This releases a rich flavour from the sake rice, and elevates the sweetness from the glutinous mochi rice. A crisp, clear sweetness on the palate.
Characteristics:
Category: Junmai Ginjo
Toji (Head Brewer): Shinji SekiType: Medium
Rice: Kinmonnishiki rice, glutinous mochi rice 59%
SMV (Sake Meter Value): -11Acidity: 1.8
Aminoacidity: 1.7
Alcohol: 16%
Tasting: Sweet
Serving Temperature: Chilled
Serving Recommendation : Goes well with meat dishes
Alcohol (%) : 16
Volume (ml) : 720
Junmai Daijingo Ikioimasamune Silver Carp
$72.00 Regular Price
$60.40Sale Price