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- Garyubai Yamadanishiki45 Junmai-daiginjo undiluted without charcoaled (720ml)
Garyubai Yamadanishiki45 Junmai-daiginjo undiluted without charcoaled (720ml)
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¥3,182 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.
"Garyubai Yamadanishiki45 Junmai-daiginjo undiluted without charcoaled" is a Junmai Daiginjo made with Hyogo "Yamada Nishiki" rice, the finest type of sake rice, milled to 45%, and processed with the secret techniques of Nanbu Toji, the greatest of Japan's top three sake brewing groups. The water is taken from the Okitsu River (in the Shimizu region of Shizuoka, close to Mt. Fuji), famous for its clean water and sweetfish, and is then processed into ginjo sake by the masters of Nanbu Toji, professionals who have inherited the traditional sake brewing techniques, making 1.3 tons from 600 kilos of rice. The rice is all washed by hand, absorbs a limited amount of water, and is fermented at a low temperature over a period of more than 30 days. The flavor is perfectly balanced between rich, smooth, and sharp, and it is notable for the rich fragrance unique to "Garyubai". It's the perfect drink to enjoy on a sunny day.
Pairing food proposed from Vendor
Blue cheese
About "Garyubai"
"Garyubai", the flagship product of Sanwa sake brewery, a brewery established over 330 years ago, is based on unprocessed Junmai Ginjo and Junmai Daiginjo, inspired by the idea that "you shouldn't add or remove anything from high-quality sake," and created with the goal of creating a flavorful sake with a rich taste and fragrance. You can enjoy the variations in flavor and aroma created by the different types of rice and processing methods.
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) | 8.1 x 8.1 x 27.7 cm |
| Weight | 1.4kg |
| Ingredients | Rice, Rice koji, Water |
| Region | Shizuoka |
| 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.
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- |
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Acid level
An index representing the level of acidity in sake, quantifying the taste of sake influenced by flavor, sweetness, and dryness.
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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.
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45% |
