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- Joppari Junmai (720ml)
Joppari Junmai (720ml)
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¥1,213 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.
"Joppari Junmai" is a Junmai made from "Hanaomoi", the finest kind of sake rice from Aomori prefecture. This sake brewed only from rice polished up to 60% and rice bran is an expression of the dense umami of unadulterated rice. After the rich taste in which tartness and bitterness are blended, you can feel its fineness and lightness also shining through. This is a Junmai with a rustic image as if it is a reflection of the regionality of its region, Aomori. It is a sake that goes well with food and can be combined with strong tasting Japanese as well as Western dishes.
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) | 7.8 x 7.8 x 29.5 cm |
| Weight | 1.3kg |
| Ingredients | Rice, Rice koji, Water |
| Region | Aomori |
| 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.
|
+2 |
|
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% |
