Got 96 RP points from the world-famous wine critic, Robert Parker. A world class Junmai Daiginjo.
By using the hard water, containing a large amount of calcium and magnesium, with an extremely high hardness 13-15 gpg, fermentation is sped up. Sake made with 40% polishing rate of A-grade Yamada-nishiki from Hyogo prefecture and brewed with traditional brewing technique Yamahai. It has a good umami yet has a mild aroma. It is a good choice to be paired with oily food.
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|Record of Awards||2016 95 points from Robert Parker Points 2019 London Sake Challenge Gold Medal|
|Ingredients||A grade Yamadanishiki from Hyoko Prefecture|
|Rice Polishing Ratio||40%|
|Sake meter value||-|
|With/ without a carton||
Good examples of food pairings are Chinese braised pork, Chinese cured meat and cheese etc.