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- Mifuku Daigingokujo Daiginjo 15years in freezing point storage (720ml)
Mifuku Daigingokujo Daiginjo 15years in freezing point storage (720ml)
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¥14,400 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
Zenkoku Shinshu Kanpyokai Gold
Mifuku Daigingokujo Daiginjo 15 years in freezing point storage is a well-cured sake made with Yamada Nishiki rice polished to 45% and, as the name implies, aged at freezing temperatures for 15 years. This brew won the gold medal for Mifuku sake at the Zenkoku Shinshu Kanpyokai, Japan's foremost sake competition. Daiginjo produced with rice, koji, and brewing alcohol has a flavor profile that is too pronounced when it is freshly brewed. Therefore, leaving it to sit for some time afterwards helps the flavors meld together better and draw out its true potential. This product is aged slowly at 0℃ in refrigerators to develop a rich and full body and distinct umami flavor. It offers a sweet note reminiscent of dried fruit and a graceful aroma, with a full-bodied bouquet that unfolds on the palate. The aging process in this outstanding delicacy imparts a deep, lingering flavor with an intriguing aftertaste that will leave you reaching for another glass. We recommend this sake as a digestif to savor when luxuriating after a meal.
The Mifuku brand explained
This is a signature brew that has been passed down for generations at the Mifuku Breweries. "Yamahai" is a traditional sake brewing technique in which natural yeast is used without mashing. This brew uses that method, drawing on lactic acid bacteria naturally occurring in nature, to ferment high-quality rice from Shiga Prefecture with the clear, soft waters of the area. The result is a full-bodied sake with a rich profile.
Recommended temperature
- Atsukan (50 - 55℃)
- Jokan (45 - 50℃)
- Nurukan (30 - 40℃)
- Room temperature (15 - 20℃)
- Hanabie (10℃)
- Yukibie (5℃)
Type
Tag
- Koshu (Aged)
- Sokujomoto
- Fukuro-shibori (Drip separation)
- Nakadori
- Muroka (None)
- Genshu (None)
- Annual Japan Sake Awards
- 山田錦
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、Japanese cypress、Cinnamon
Appearance, Nose characteristics, Taste characteristics, Aroma and flavorRate this product on Japanpage:Picks
Detailed information
| Volume | 720ml |
|---|---|
| Size (L W H) | 80.0 x 80.0 x 28.0 cm |
| Weight | 1.3kg |
| Ingredients | Rice, Rice koji, Water |
| Region | Shiga |
| Alcohol content | 17%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.
|
+5 |
|
Acid level
An index representing the level of acidity in sake, quantifying the taste of sake influenced by flavor, sweetness, and dryness.
|
1.1 |
|
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.
|
45% |
