Manufacture date of this item is August,2020.
※Although the recommended shelf life of Japanese sake is 1 year in general,there is no too much influence on the quality of the product.
Contrary to the current trend, this Junmai Daiginjo is fermented in wooden barrels made of cedar, the technique once widely used 50 years ago.
Fermented in wooden barrels made of cedar, this Junmai Daiginjo shows the notes of cedar, white rice and white flowers. Since the barrels is porous, the sake is in contact with air during fermentation, resulting in a more complex and richer mouthfeel. Brewed using Gohyakumangoku, it is dry, fresh and crisp on the finish.
|Record of Awards||-|
|Rice Polishing Ratio||50%|
|Taste Profile Classification||Aromatic Type|
|Sake meter value||+7|
|How to Drink||Chilled|
|Food Pairings||Lightly seasoned dishes or food rich in umami like grilled eggplants and grilled chicken|
|With/ without a carton||
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