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- Sempuku Daiginjo undiluted without charcoaled (720ml)
Sempuku Daiginjo undiluted without charcoaled (720ml)
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¥1,790 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.
Made with Hiroshima Prefecture-grown rice selected by the master brewer, polished to a 50% degree, and fermented with yeast from Hiroshima, "Sempuku Daiginjo, undiluted without charcoaled" is a Daiginjo committed to local ingredients. Enjoy the flavor of freshly brewed Murokagenshu as it is, unfiltered and with no water added. Finished with a satisfyingly rich taste to please fans of Japanese sake, in the mouth it yields a sweet, mild, and fruity bouquet like ripe fruit. This is followed by a taste with harmonized sweetness and tartness, a well-balanced, condensed savoriness, and a pleasant aftertaste. This sake offers a more splendid taste when enjoyed chilled.
Pairing food proposed from Vendor
Sukiyaki, yakitori, fried shrimp, potato salad, gyoza
About "Sempuku"
"Sempuku" is a "sake of family harmony," named by the founder after his wife (Fuku) and mother (Chito) to praise the contribution of these women to his success. It features a clean and slightly dry quality. First created in a brewery in the naval port town of Kure, it has grown into a sake beloved throughout Japan and around the world.
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
Appearance, Nose characteristics, Taste characteristics, Aroma and flavorRate this product on Japanpage:Picks
Detailed information
| Volume | 720ml |
|---|---|
| Size (L W H) | 7.4 x 7.4 x 30.0 cm |
| Weight | 1.2kg |
| Ingredients | Rice, Rice koji, Water |
| Region | Hiroshima |
| Alcohol content | 18%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 |
|
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% |
