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- Yonetsuru "Nusumi Ginjo" Daiginjo (Grateful Cranes "Stolen-Tresure" Daiginjo) (720ml)
Yonetsuru "Nusumi Ginjo" Daiginjo (Grateful Cranes "Stolen-Tresure" Daiginjo) (720ml)
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¥2,099 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.
A unique and secret ginjo, celebrated in the legends of sake brewing, is "Yonetsuru "Nusumi Ginjo" Daiginjo (Grateful Cranes "Stolen-Treasure" Daiginjo)". That legend tells of ”The thief secretly stealed the unique and secret ginjo-shu that goes to sleep in the brewery and sold it to the market, so the best sake was known to the common people.” "Miyamanishiki" is a saké brewed and refined to 50% alcohol concentration in Takahata, Yamagata. The saké is defined by its distinctive aroma, which brings to mind green apples and pineapple, its gentle mouthfeel, as well as its rising, pleasing flavor. A strong seller since its release in the 1980s, it is highly regarded within Japan, and has thrice been awarded first place in the Ginjo saké division of the SAKE COMPETITION, which rates at-market sakés in Japan.
Pairing food proposed from Vendor
Sansai (wild vegetable) tempura, saké-steamed Japanese cockles, sashimi, wine-steamed whitefish, butter-fried squid, fresh spring rolls, winter gourd and crab ankake sauce, happosai (Japanese dish similar to chop suey).
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 | 720ml |
|---|---|
| Size (L W H) | 8.0 x 8.0 x 30.0 cm |
| Weight | 1.1kg |
| Ingredients | Rice, Rice koji, Water |
| Region | Yamagata |
| 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.
|
+3 |
|
Acid level
An index representing the level of acidity in sake, quantifying the taste of sake influenced by flavor, sweetness, and dryness.
|
1.2 |
|
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% |
