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- Yonetsuru Jinenryu Junmai-daiginjo (180ml)
Yonetsuru Jinenryu Junmai-daiginjo (180ml)
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¥960 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
Junmai award2010 Honor prize
"Yonetsuru Jinenryu Junmai-daiginjo" is a Junmai Daiginjo that has been brewed in the cold using the sake-brewing rice "Dewasansan", which has been specially cultivated by the brewery with the reduced use of pesticides and chemical fertilizers. This brewery has been collaborating with local rice farmers for more than 35 years to cultivate sake-brewing rice for the production of sake. By being personally engaged in the cultivation process, it is able to modify the cultivation methods with the ultimate aim of sake production in mind. This sake, whose production begins with rice cultivation, exudes a refined and deep aroma and has a delicate flavor where the umami taste of rice comes to the fore. The name of this sake, "Jinen," refers to the authentic character and essence of an entity. As the first Junmai Daiginjo released by "Yonetsuru" in the 1980s, it was named "Jinen-ryu" to underscore the brewery's pursuit of the authentic taste of Japanese sake.
Pairing food proposed from Vendor
Seared tuna, Yamagata taro and meat soup, sake-steamed clams, cabbage rolls, grilled salmon with mayonnaise, deep-fried oysters, stir-fried asparagus in oyster sauce, meatballs in sweet and sour sauce
About "Yonetsuru"
The name "Yonetsuru" is derived from the bowing posture of ears of rice and the locally told tale "Crane's Return of a Favor." It incorporates a wish to create a sake that conveys a sense of gratitude and is imbued with sincerity. Under the concept of brewing that starts with rice-growing, this Japanese sake uses locally produced rice to offer a refreshing balance of scent, taste, and sharpness.
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 | 180ml |
|---|---|
| Size (L W H) | 5.5 x 5.5 x 17.5 cm |
| Weight | 0.4kg |
| Ingredients | Rice, Rice koji, Water |
| Region | Yamagata |
| 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.
|
+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% |
