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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
OZE NO YUKIDOKE

OZE NO YUKIDOKE

JUNMAI DAIGINJO
Prefecture: Gunma
Region: Kanto


SPECIFICATIONS
@ Rice: Yamada Nishiki
@ Rice Polishing: 40%
@ Alcohol: 16-17%
@ Yeast: #10
@ SMV: +2
@ Acidity: 1.4
@ Amino Acid: na


PRICE
$76.99 / 720 ml
Reference Code: #JDG3202


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MAP OF ORIGIN
Gunma
TASTING NOTES
Rich, intense, and balanced with juicy ripe melon, pear, and honey notes on the palate.


FOOD PAIRING
Creamy goat cheese, hummus, broccoli rabe, lobster, scallops with butter.


SERVING TEMPERATURE
Chilled.