Azumanofumoto Yamadanishiki Junmai-ginjo (720ml)

  • Azumanofumoto Yamadanishiki Junmai-ginjo (720ml)
  • Azumanofumoto Yamadanishiki Junmai-ginjo (720ml)
  • Azumanofumoto Yamadanishiki Junmai-ginjo (720ml)
  • Azumanofumoto Yamadanishiki Junmai-ginjo (720ml)
  • Azumanofumoto Yamadanishiki Junmai-ginjo (720ml)
  • Azumanofumoto Yamadanishiki Junmai-ginjo (720ml)

¥1,800

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  • *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.
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  • *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
The Fine Sake Awards Japan2019 Main Division Gold

"Azumanofumoto Yamadanishiki Junmai-ginjo (720ml)" is a Junmai Ginjo that has been made with 100% "Yamadanishiki", the king of Sake, and refined to 50%. This sake is made in Tohoku, Yamagata Prefecture, a region rich in clear air, harsh cold during winter, and clean, copious water, with a great fruity aroma and rich, sharp taste. This Junmai Ginjo is the one "Yamadanishiki" that gives you the experience of fully tasting the flavor of the rice. At "The Fine Sake Awards Japan", a contest where the judges selected Japanese sake that are delicious when consumed with wine glasses, this sake won the gold prize in 2019, making it a special, outstanding sake recognized by Japanese sake professionals.

About "Azumanofumoto"
In Yamagata and Okitama Basin, which overlook Mount Azuma and have long been known as famous brewing locations, carefully selected Sake are polished white and brewed heartily. This sake, which fills the heart of the drinker with satisfaction, is one made possible through the maker's abiding by the old tradition and his continuous research into technologies for sake brewing.

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

Detailed information

Volume 720ml
Size (L W H) 7.8 x 7.8 x 30.0 cm
Weight 1.2 kg
Ingredients Rice,rice koji,water
Region Yamagata
Alcohol content 17%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%
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※We do not sell alcoholic beverages to underage.

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