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- Harushika Ginrei Junmai-ginjo (720ml)
Harushika Ginrei Junmai-ginjo (720ml)
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¥1,633 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
The Fine Sake Awards Japan 2017, 2018 Main Division Gold
Kura Master 2017 Junmai Division Platinum
This "Harushika Ginrei Junmai-ginjo" is a Junmai Ginjo specially brewed using 60% milled rice of the top sake-brewing cultivar "Yamadanishiki" as well as an original in-house ginjo yeast that is also used for brewing Daiginjo sake. The final product is a sake with an elegant ginjo aroma unique to "Harushika brand"and the delicate sweetness of rice. Nonetheless, this sake has a refreshing texture and is extremely easy to drink. This new "Harushika Ginrei Junmai-ginjo" classic can be enjoyed over a wide range of temperatures; it can be served chilled, at room temperature, or served warm. This sake was awarded the Gold Prize for two consecutive years in 2017 and 2018 at the "The Fine Sake Awards Japan", a competition which recognizes delicious Japanese sake that can be enjoyed in wine glasses. This Junmai Ginjo which is highly regarded around the world has also been awarded the Platinum Prize (highest award) in the Junmai category of "KURA MASTER", the most prestigious Japanese sake competition in France.
Pairing food proposed from Vendor
This fragrant sake pairs well with dishes made with shiso, kinome, Japanese pepper, basil, or other herbs, or with plum. Its deep flavor also pairs with savory dishes featuring accents of ginger. Grilled crab, shrimp balls, clams steamed in sake (with kinome), bamboo shoots with kinome, grilled free-range chicken with yuzukosho, boiled pike conger with plum, squid with ginger
About "Harushika"
In Nara, the birthplace of Japanese sake, high-quality "Nantoshohaku" sake is still being brewed today using traditional techniques. Carefully selected rice is milled to a high degree to produce sharp sake with a light flavor, a balanced texture, and a remarkable aroma.
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、Strawberry
Appearance, Nose characteristics, Taste characteristics, Aroma and flavorRate this product on Japanpage:Picks
Detailed information
| Volume | 720ml |
|---|---|
| Size (L W H) | 7.5 x 7.5 x 31.0 cm |
| Weight | 0.8kg |
| Ingredients | Rice, Rice koji, Water |
| Region | Nara |
| Alcohol content | 15%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.
|
-1 |
|
Acid level
An index representing the level of acidity in sake, quantifying the taste of sake influenced by flavor, sweetness, and dryness.
|
1.4 |
|
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.
|
60% |
