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- Ninki-ichi Awa-sake Sparkling Junmai-daiginjo Brut nature (720ml)
Ninki-ichi Awa-sake Sparkling Junmai-daiginjo Brut nature (720ml)
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¥6,600 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.
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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.
Ninki-ichi Awa-sake Sparkling Junmai-daiginjo Brut nature is a new sparkling sake requiring over twice as much time and effort to make (according to the certification standards of the AWA Sake Association). Meanwhile, Brut Nature is a Champagne term that means dry with no added sugar. The sake is first fermented in a wooden vat at low temperature for an extended period. It is then further fermented for a long time after being stored inside a bottle. Afterward, the bottle is turned upside down, and the lees are dripped down to its mouth. The lees at the mouth are then frozen and removed, and the wine is pasteurized and aged for several more months before being finally ready. This sake has a clear, cloudless appearance, fine bubbles, elegant acidity, and mild sweetness. This product has been well-received at the International Wine Challenge, the world's most prestigious wine competition, and at the Wineglass Oishi Nihonshu Awards. Indulge in the new world of sake that goes even further beyond.
About the Ninki Ichi Brand
Driven by the ideas of "brewed by people with care (Ninki) and "aiming for the best (Ichi)," hence its name Ninki Ichi. Adheres to the concept of "only Ginjo, only hand-brewed," fermenting sake in large wooden vats to produce a complex quality and storing them in bottles to maintain high quality.
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
Pear
Appearance, Nose characteristics, Taste characteristics, Aroma and flavorRate this product on Japanpage:Picks
Detailed information
| Volume | 720ml |
|---|---|
| Size (L W H) | 9.7 x 10.0 x 33.5 cm |
| Weight | 1.7kg |
| Ingredients | 五百万石 |
| Region | Fukushima |
| Alcohol content | 14%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.
|
-2.0 |
|
Acid level
An index representing the level of acidity in sake, quantifying the taste of sake influenced by flavor, sweetness, and dryness.
|
3.8 |
|
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% |
