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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
NANBU BIJIN

NANBU BIJIN

DAIGINJO
Prefecture: Iwate
Region: Tohoku


SPECIFICATIONS
@ Rice: Gin Otome
@ Rice Polishing: 40%
@ Alcohol: 16-17%
@ Yeast: Iwate #2 & #1601
@ SMV: +5
@ Acidity: 1.3
@ Amino Acid: na


PRICE
$74.99 / 720 ml
Reference Code: #DGJ2401


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MAP OF ORIGIN
Iwate
TASTING NOTES
full-bodied and fragrant with melon and apple flavor notes.


FOOD PAIRING
Aperitif. Grilled vegetables, bamboo shoots, tempura.


SERVING TEMPERATURE
Chilled.