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- Uzume Elegant Junmai-daiginjo (720ml)
Uzume Elegant Junmai-daiginjo (720ml)
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¥4,356 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.
Uzume Elegant Junmai-daiginjo, its name suggesting a goddess presiding over a banquet, is produced using rice, yeast, and water local to Mie Prefecture, and is designed as a line of junmai sake to pair with cuisine. Produced with traditional cold climate methods where the "Suzuka-oroshi" winds blow through in the harsh cold of winter, this sake is brewed primarily by hand in small quantities and using local ingredients cultivated in Mie Prefecture. This sake has a straightforward profile, with the gentle aroma you first smell translating into a similar bouquet on the palate. It is an elegant brew with a sweet tone and pronounced umami flavor. We recommend pairing this with appetizers or enjoying it as an aperitif. Though it has a sweet profile, the aroma and flavor are mild, making this junmai daiginjo enjoyable for multiple cups in succession.
The Uzume Brand explained
This local sake is named after Ame-no-Uzume-no-Mikoto, a local patron god and deity of the arts. Made using rice, yeast, and water local to Mie Prefecture, this brew is produced in small quantities and has a gentle aroma and robust umami flavor.
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 SakeYours
Detailed information
| Volume | 720ml |
|---|---|
| Size (L W H) | 8.0 x 8.0 x 31.0 cm |
| Weight | 1.2 kg |
| Ingredients | Rice, rice koji, water |
| Region | Mie |
| Alcohol content | 15%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.
|
±-6 |
|
Acid level
An index representing the level of acidity in sake, quantifying the taste of sake influenced by flavor, sweetness, and dryness.
|
- |
|
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% |
