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- Mizubasho Junmai-daiginjo Vintage (720ml)
Mizubasho Junmai-daiginjo Vintage (720ml)
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¥29,455 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.
"Mizubasho Vintage Junmai-daiginjo" is a vintage sake developed as the sake equivalent of red wine which is aged for a long period of time. Due to the fact that sake ages significantly more quickly than wine, it was a major challenge to brew sake aged over a long period of time in the same manner vintage wine is produced. However, after 20 years of research, this vintage sake was finally created by making adjustments to its aging environment at a temperature close to that of ice. The final product which has been aged in a cellar at -2℃ for over 10 years has a brilliant golden hue, with the outcome of the aging process greatly influenced by the quality of the rice of that particular year. This vintage sake has an aroma reminiscent of vanilla, hazelnut, and honey, as well as an elegant and long-lingering aftertaste unique to vintage alcohols that gives it greater depth. This magnificent sake has a special flavor that is painstakingly honed through time and which can only be created by time.
Pairing food proposed from Vendor
Aged meat
About "MIZUBASHO"
We named this sake, brewed with pure natural water filtered in the land of Oze, 「MIZUBASHO」 after the beautiful flowers that thrive in the region. Using finest 「Yamada Nishiki」 sake rice or locally grown rice from Kawaba village to express the terroir, the sake reveals a fruity, gorgeous fragrance and a soft, gentle, elegant 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
Others、Others、Cinnamon、Others
Appearance, Nose characteristics, Taste characteristics, Aroma and flavorRate this product on Japanpage:Picks
Detailed information
| Volume | 720ml |
|---|---|
| Size (L W H) | 7.5 x 7.5 x 27.0 cm |
| Weight | 1.3kg |
| Ingredients | Rice, Rice koji, Water |
| Region | Gunma |
| 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.
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- |
|
Acid level
An index representing the level of acidity in sake, quantifying the taste of sake influenced by flavor, sweetness, and dryness.
|
- |
|
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.
|
50% |
