Mizubasho Premium Junmai-daiginjo (720ml)

  • Mizubasho Premium Junmai-daiginjo (720ml)
  • Mizubasho Premium Junmai-daiginjo (720ml)
  • Mizubasho Premium Junmai-daiginjo (720ml)
  • Mizubasho Premium Junmai-daiginjo (720ml)
  • Mizubasho Premium Junmai-daiginjo (720ml)
  • Mizubasho Premium Junmai-daiginjo (720ml)

¥6,831 w/o tax

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  • *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.

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  • *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

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%
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