Ninki-ichi Junmai-daiginjo (720ml)

  • Ninki-ichi Junmai-daiginjo (720ml)
  • Ninki-ichi Junmai-daiginjo (720ml)
  • Ninki-ichi Junmai-daiginjo (720ml)
  • Ninki-ichi Junmai-daiginjo (720ml)
  • Ninki-ichi Junmai-daiginjo (720ml)
  • Ninki-ichi Junmai-daiginjo (720ml)

¥3,960 w/o tax

  • facebook
  • twitter
  • *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.

Quantity:

Add to favorites

  • *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

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

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%
map
  • facebook
  • twitter

SakeYoursのレビュー Review ? ? 日本酒スマートフォンアプリSakeYoursのレビュー情報を反映しています。

Our recommendations for those interested in this product.Recommend