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- Azumanofumoto Daiginjo (720ml)
Azumanofumoto Daiginjo (720ml)
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¥5,455 w/o tax
- *All prices shown are the product prices from the Japanpage:.
- *Product price can be shown in multiple currencies as reference values.
- *Payment should be made in Japanese yen.
- *After filling in delivery address, grand total (product price + shipping cost (packing + shipping + insurance) +tariffs & taxes) will be shown on the shipping cart page.
- *All prices shown are the product prices from the Japanpage:.
- *Product price can be shown in multiple currencies as reference values.
- *Payment should be made in Japanese yen.
- *After filling in delivery address, grand total (product price + shipping cost (packing + shipping + insurance) +tariffs & taxes) will be shown on the shipping cart page.
Awards
U.S. National Sake Appraisal2019 Daiginjo Division Gold
SakeSelection2019 Gold
"Azumanofumoto Daiginjo (720ml)" is the Daiginjo made with "Yukimegami", a type of new sake rice people have long been waiting for that hails all the way from Yamagata Prefecture, and refined to a terrific 33％. "Yukimegami" is a Sake from the "Daiginjo & Junmai Daiginjo" class, and was developed in Yamagata Prefecture and registered in 2015. Daiginjo, which is known for its great aroma and refreshing sweetness, is made 100% of this special rice through manual squeezing in Tohoku, Yamagata Prefecture, a region rich in clear air, harsh cold during winter, and clean, copious water. In 2019, the Daiginjo won the gold prize in the "Annual Japan Sake Award" and silver prize in the "U.S. National Sake Appraisal", and is highly regarded both at home and overseas.
Pairing food proposed from Vendor
Tempura, smoked salmon and dim sum in general
About "Azumanofumoto"
In Yamagata and Okitama Basin, which overlook Mount Azuma and have long been known as famous brewing locations, carefully selected Sake are polished white and brewed heartily. This sake, which fills the heart of the drinker with satisfaction, is one made possible through the maker's abiding by the old tradition and his continuous research into technologies for sake brewing.
Recommended temperature
- Atsukan (50 - 55℃)
- Jokan (45 - 50℃)
- Nurukan (30 - 40℃)
- Room temperature (15 - 20℃)
- Hanabie (10℃)
- Yukibie (5℃)
Type
Tag
Appearance
-
Clarity
Transparency
Hazy
-
Colour
Colorless
Dark brown
-
Intensity
Water
Deep
Nose characteristics
-
Intensity
Low
Strong
Taste characteristics
-
Light / Body
Light
Body
-
Sweet / Dry
Sweet
Dry
-
Simple / Complexity
Simple
Complexity
-
Acidity
Low
High
-
Umami
Low
High
-
Finish
Low finish
Long finish
Aroma and flavor
Appearance, Nose characteristics, Taste characteristics, Aroma and flavorRate this product on Japanpage:Picks
Detailed information
| Volume | 720ml |
|---|---|
| Size (L W H) | 8.5 x 8.5 x 27.5 cm |
| Weight | 1.2kg |
| Ingredients | Rice, Rice koji, Water |
| Region | Yamagata |
| Alcohol content | 17%vol. |
Sake Meter Value
An index that represents sweetness/dryness of sake. The lower the number is, the sweeter the taste, and the higher the dryer.
|
-2 |
|
Acid level
An index representing the level of acidity in sake, quantifying the taste of sake influenced by flavor, sweetness, and dryness.
|
1.2 |
|
Polishing ratio
Rice that has been polished, removing the surface layer from brown rice. Seimaibuai (精米歩合) refers to the ratio of the remaining part after polishing, expressed in percent. More polishing tends to result in clean flavors while less polishing tends to produce umami in the sake.
|
33% |
