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- Monsay Junmai-ginjo Vintage 2017 (720ml)
Monsay Junmai-ginjo Vintage 2017 (720ml)
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¥3,600 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.
Monsei Junmai-ginjo Vintage 2017 is a premium sake produced with 100% Miyama Nishiki brewer's rice cultivated in Kita-Azumino using specialized deep water cultivation methods and made by polishing the rice to 55%. Miyama Nishiki rice is prepared at nine contract farms within a 10km radius of the brewery. This rice is cultivated at higher water depths than standard rice, producing a thicker stalk and less rice yield, but in turn imparting more nutrients to each grain of rice and thickening the size of the inner white granule, making it ideal for special sake brews. The cool and clear underground waters of Japan's Northern Alps are referred to as "Treasure Water" for their quality. Among these, soft Onnamizu water from the Iyari Wetlands, a protected habitat in Nagano Prefecture and originating in thaw water, is used to produce this brew and give it a uniquely mellow flavor profile. In this way, this special bottled sake focuses exclusively on the best terroir brews. One notable feature is that the date of brewing is listed on the bottle, letting you compare different annual flavor profiles and aging. This brew, the Gold Label in the Monsei line, is a junmai ginjo with a gentle and pronounced aroma, with a clean flavor and lingering aftertaste. Pairs very well with all manner of dishes, and will enhance more sour and tart dishes to transform them into umami-rich meals. Though premium in quality, it is priced at an affordable rate.
The Monsei brand explained
This premium sake brand has a very rich and full-bodied umami flavor profile. This terroir sake is produced using clear and cool underground waters from Japan's Northern Alps referred to as "Treasure Water," as well as rice from deep water cultivation, a specialized technique used at contract farms within a 10km radius of the brewery, and only the middle yield of the mash being bottled. We are pleased to offer this beverage here from the first label, Monten, at an affordable pricepoint.
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、Banana、Pear、Melon、Rice、Steamed rice、Koji
Appearance, Nose characteristics, Taste characteristics, Aroma and flavorRate this product on Japanpage:Picks
Detailed information
| Volume | 720ml |
|---|---|
| Size (L W H) | 8.0 x 8.0 x 27.0 cm |
| Weight | 1.2kg |
| Ingredients | Rice, Rice koji, Water |
| Region | Nagano |
| 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.
|
±0 |
|
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.
|
55% |
