-
>
- Product list >
- Mizubasho Premium Junmai-daiginjo (720ml)
Mizubasho Premium Junmai-daiginjo (720ml)
詳しく見る
¥6,831 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
Kura Master2018 Junmai Daiginjo Division Gold
International Wine Challenge (IWC)2017 Junmai Daiginjo Division Bronze
International Wine Challenge (IWC)2016 Junmai Daiginjo Division Bronze
International Wine Challenge (IWC)2014 Junmai Daiginjo Division Bronze
"Mizubasho Premium Junmai-daiginjo" is a Junmai-daiginjo of the finest quality from the Mizubasho brand that is brewed using "Yamada-nishiki", the king of sake-brewing rice cultivars, with a polishing ratio of 35%. This exceptional sake is made from the very best ingredients using the finest methods in pursuit of the ultimate Junmai Daiginjo. Utilizing methods that had been passed down over a long period of time, this sake is brewed using clear natural water filtered through the vibrant natural surroundings of Oze and Yamada-nishiki rice cultivated in Miki City of Hyogo prefecture, a production region known for its quality of this cultivar. Through this sake, you can enjoy the extraordinary harmony between the three elements of the Holy Trinity of sake-brewing. With the first sip of this sake, you can indulge in an aroma reminiscent of lychee and passionfruit, and an elegant flavor that is highly memorable. This is one of the finest Junmai-daiginjo which you will ever find that has been brewed using only the very best.
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
Peach、Lychee、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 | 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.
|
- |
|
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.
|
35% |
