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- Hyakushun Minonishiki Junmai-ginjo unpasteurized undiluted without charcoaled (720ml)
Hyakushun Minonishiki Junmai-ginjo unpasteurized undiluted without charcoaled (720ml)
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¥1,908 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% to create Hyakushun Minonishiki Junmai-ginjo unpasteurized undiluted without charcoaled, a sake made using famous waters rich in organic minerals. This sake is brewed from distinctively mellow, slightly sweet water. Served in a glass, the aroma expands. In the mouth, it has a robust flavor that spreads with soft fruitiness accompanied by a carbonated sensation. This carbonation is not added to the product, but is produced by the yeast and sealed in the bottle. Enjoy the fresh taste that is unique to unfiltered sake. With an aroma and a taste full of presence, this is a sake that you will always remember having drunk. An all-rounder that can be enjoyed with a variety of dishes, be they Japanese or Western. The flavors will still retain their presence while complementing each other.
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 | 16%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.
|
1.6 |
|
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% |
