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Ninki-ichi Awa-sake Sparkling Junmai-daiginjo Brut nature (720ml)

  • Ninki-ichi Awa-sake Sparkling Junmai-daiginjo Brut nature (720ml)
  • Ninki-ichi Awa-sake Sparkling Junmai-daiginjo Brut nature (720ml)
  • Ninki-ichi Awa-sake Sparkling Junmai-daiginjo Brut nature (720ml)
  • Ninki-ichi Awa-sake Sparkling Junmai-daiginjo Brut nature (720ml)
  • Ninki-ichi Awa-sake Sparkling Junmai-daiginjo Brut nature (720ml)
  • Ninki-ichi Awa-sake Sparkling Junmai-daiginjo Brut nature (720ml)

¥7,260 w/o tax

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  • *All prices shown are the product prices from the Japanpage:.
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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

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%
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