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- Hyakushun Junmai-ginjo unpasteurized undiluted without charcoaled (720ml)
Hyakushun Junmai-ginjo unpasteurized undiluted without charcoaled (720ml)
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¥1,942 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.
Mino Nishiki, a precious local speciality rice that is only grown around Mino, the home of the brewery, and the neighboring city of Seki has been polished to a rice polishing ration of 60%. The sake is brewed with Kyokai No. 14 yeast to create Hyakushun Junmai-ginjo unpasteurized undiluted without charcoaled. Kyokai No. 14 yeast is distinctive for producing a beautiful taste and a ginjo aroma due to the smaller amount of acid that is formed. This sake is created from flavorsome famous waters—mellow, slightly sweet, and rich in organic minerals from the Nagara River system. Served in a glass, it releases a subdued, grounded aroma. With strength and depth in both the aroma and the flavor, this is a highly satisfying sake. It also features a pleasant amount of carbonation. When combined with light dishes such as delicate Japanese food, the flavors settle nicely on the palate, still retaining their presence. This is a flavorsome unfiltered sake that takes full advantage of the famous waters from which it is created.
About the Hyakushun brand
The Hyakushun brand name (literally “a hundred springs”) was decided with a wish for the drinker to enjoy many years of good health while enjoying this sake. Created from famous water, smooth and refreshing, this sake is distinctive for its rich organic mineral content and its robust, mellow taste.
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) | 8.8 x 8.8 x 28.9 cm |
| Weight | 1.2kg |
| Ingredients | Rice, Rice koji, Water |
| Region | Gifu |
| 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.
|
+3.0 |
|
Acid level
An index representing the level of acidity in sake, quantifying the taste of sake influenced by flavor, sweetness, and dryness.
|
1.7 |
|
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% |
