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- Ninki-ichi Junmai-daiginjo (720ml)
Ninki-ichi Junmai-daiginjo (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.
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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 Junmai-daiginjo is a Junmai Daiginjo brewed with the renowned subterranean water of Mt. Adatara, which contains well-balanced minerals, and locally grown top-class sake rice polished to 50%. It has a gorgeous yet gentle aroma with a mellow flavor that spreads in your mouth, followed by an elegant sweet aftertaste. Our brewery firmly believes in sake brewing as a time-consuming, traditional, and manual process. The sake is slowly fermented at low temperature in traditional vats made of century-old cedarwood to produce a complex quality. Also, to prevent deterioration from air exposure, it's stored in bottles rather than tanks to maintain high quality. This top-quality Junmai Ginjo has been well-received at the International Wine Challenge, the world's most prestigious wine competition.
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
- International Wine Challenge (IWC)
- Kura Master
- Junmai-daiginjo
- Bodaimoto
- U.S. National Sake Appraisal
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
Appearance, Nose characteristics, Taste characteristics, Aroma and flavorRate this product on Japanpage:Picks
Detailed information
| Volume | 720ml |
|---|---|
| Size (L W H) | 8.5 x 10.5 x 35.0 cm |
| Weight | 1.3kg |
| Ingredients | 米(国産）、米こうじ（国産米） |
| Region | Fukushima |
| 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.
|
+3.0 |
|
Acid level
An index representing the level of acidity in sake, quantifying the taste of sake influenced by flavor, sweetness, and dryness.
|
1.4 |
|
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% |
