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- Gakujuro Daiginjo undiluted (720ml)
Gakujuro Daiginjo undiluted (720ml)
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¥3,818 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
SAKE COMPETITION2019 Ginjo Division GOLD
Annual Japan Sake Awards2019 Ginjo Division Gold prize
"Gakujuro Daiginjo undiluted" is a daiginjo sake created by Toyokuni Brewery, which makes all of their sake by hand in the delicate process of "funeshibori," using Hyogo "Yamada Nishiki", the finest type of sake rice, milled to 40%, and fermented at a low temperature over a long period. Aizu Basin is a snowy area with a rich natural environment that is scorching hot in summer and freezing cold in winter. In this environment, they use as little machinery as possible, wash all of their rice by hand, and use the traditional funeshibori technique to brew their sake, taking considerable time and effort. This sake is characterized by its powerful, gorgeous fragrance, and the flavor that brings out the refined, delicate taste of the rice. In addition to winning several competitions in Japan and around the world, this Daiginjo was also provided to world leaders at the 2019 G20 summit, and is beloved by sake connoisseurs.
Pairing food proposed from Vendor
Carpaccio, white fish sashimi, boiled chicken, fresh cheese
About "Gakujuro"
"Gakujuro", named after the company's founder, is the flagship brand of Toyokuni sake brewery, which only uses the traditional methods of brewing sake by hand. With a small group of eight experts, the sake is brewed by hand. It is characterized by a fruity fragrance, and a refined sweetness that stays in your mouth after you drink it.
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
Apple、Orange、Lilac、Koji
Appearance, Nose characteristics, Taste characteristics, Aroma and flavorRate this product on Japanpage:Picks
Detailed information
| Volume | 720ml |
|---|---|
| Size (L W H) | 9.0 x 11.0 x 34.0 cm |
| Weight | 1.6kg |
| Ingredients | Rice, Rice koji, Water |
| Region | Fukushima |
| 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.
|
+1.3 |
|
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.
|
40% |
