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- Sachihime Junmai-daiginjo undiluted (720ml)
Sachihime Junmai-daiginjo undiluted (720ml)
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¥3,462 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.
Awards
Gold in the Daiginjo A Division at the Sake Brewers Association of North America
The highest grade sake in the Yukihime brand is Yukihime Junmai Daiginjo Raw Sake. Yamada Nishiki, the greatest sake rice, is grown in Saga Prefecture under contract with local farmers, and is polished to 38%. It has a scent like that of melon or strawberries, and has a slightly sweet, clean flavor. It’s hits the mouth sharp, but has a sweetness that leaves a faint, luxurious aftertaste. It goes perfectly with cheese like blue cheese, beef, and much more. It won gold at the Sake Brewers Association of North America, the oldest sake association in the world, in 2018.
Pairings Recommended by the Brewer
Mussels, oysters and other shellfish, roast beef, mimolette cheese
The Yukihime Brand
The Yukihime name was created by the founder in the hope that his sole daughter would grow up to live a happy life. As the name implies, it is gentle and soft. It goes well with a wide variety of sake, and is made with sake rice made for sake to be consumed with a meal. It will have you coming back for more.
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
Appearance, Nose characteristics, Taste characteristics, Aroma and flavorRate this product on Japanpage:Picks
Detailed information
| Volume | 720ml |
|---|---|
| Size (L W H) | 8.6 x 8.6 x 27.8 cm |
| Weight | 1.2kg |
| Ingredients | Rice, Rice koji, Water |
| Region | Saga |
| 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.
|
-1 |
|
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.
|
38% |
