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- Joppari Hanaomoi Junmai-daiginjo undiluted (720ml)
Joppari Hanaomoi Junmai-daiginjo undiluted (720ml)
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¥3,491 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
International Wine Challenge (IWC)2018 Junmai Daiginjo Division Gold
International Wine Challenge (IWC)2016 Junmai Daiginjo Division Gold
International Wine Challenge (IWC)2016 Junmai Daiginjo Division Trophy
The Fine Sake Awards Japan2017 Daiginjo Division Gold
International Wine Challenge (IWC)2014 Daiginjo Division Gold
Junmai Daiginjo brewed with "Hanaomoi", the finest kind of sake rice from Aomori prefecture, is "Joppari Hanaomoi Junmai-daiginjo, undiluted". "Hanaomoi" is polished up to 40% and is prepared with Aomori prefecture yeast [[[まほろば華酵母]]] and underground underflow water from the World Heritage Site Shirakami-Sanchi. Fermented at a low temperature and left to slowly rest and develop its taste, it is the ultimate local sake from Aomori. You can enjoy the deep flavor that has a marvelous balance in which its elegant scent and the umami of the rice are in harmony. This is the Junmai Daiginjo representative of Japan that was awarded the gold medal in the Junmai Daiginjo category at International Wine Challenge (IWC)2018, the wine competition that is proud of being the world's highest authority.
About "Joppari"
"Joppari" means "Stubborn" in the local Aomori dialect, and it is a light and dry sake names after those who are advocates of brewing dry sakes. Due to it being made with a strong koji mold, after being refreshing when it hits your palate, it has a deep umami flavor that spreads out. It is a sake that you can always enjoy the great taste of without growing tired of 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
Appearance, Nose characteristics, Taste characteristics, Aroma and flavorRate this product on Japanpage:Picks
Detailed information
| Volume | 720ml |
|---|---|
| Size (L W H) | 8.2 x 8.2 x 27.5 cm |
| Weight | 1.2kg |
| Ingredients | Rice, Rice koji, Water |
| Region | Aomori |
| 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.
|
-1 |
|
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% |
