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Garyubai Gohyakumangoku45 Junmai-daiginjo undiluted without charcoaled (720ml)

  • Garyubai Gohyakumangoku45 Junmai-daiginjo undiluted without charcoaled (720ml)
  • Garyubai Gohyakumangoku45 Junmai-daiginjo undiluted without charcoaled (720ml)
  • Garyubai Gohyakumangoku45 Junmai-daiginjo undiluted without charcoaled (720ml)
  • Garyubai Gohyakumangoku45 Junmai-daiginjo undiluted without charcoaled (720ml)
  • Garyubai Gohyakumangoku45 Junmai-daiginjo undiluted without charcoaled (720ml)
  • Garyubai Gohyakumangoku45 Junmai-daiginjo undiluted without charcoaled (720ml)

¥3,174

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  • *All prices shown are the product prices from the Japanpage:.
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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.

"Garyubai Gohyakumangoku45 Junmai-daiginjo undiluted without charcoaled" is a "Junmai Daiginjo" sake made with "Gohyakumangoku" rice milled to 45%, and pressed using the "fukuro-shibori" method. The water is taken from the Okitsu River (in the Shimizu region of Shizuoka, close to Mt. Fuji), famous for its clean water and sweetfish, and is then processed into ginjo sake by the masters of Nanbu Toji, making 1.3 tons from 600 kilos of rice. The "fukuro-shibori" method of pressing involves putting the sake mash into cloth bags, hanging them from the ceiling, and collecting the sake that drips from the bags, without applying any pressure. It takes a lot of time, but it greatly reduces the amount of bitter elements, which results in delicious sake. It's a dry, refreshing sake, as is typical of "Gohyakumangoku" rice, and is the perfect drink to enjoy on a sunny day.

Pairing food proposed from Vendor
Carpaccio 

About "Garyubai"
"Garyubai", the flagship product of Sanwa sake brewery, a brewery established over 330 years ago, is based on unprocessed Junmai Ginjo and Junmai Daiginjo, inspired by the idea that "you shouldn't add or remove anything from high-quality sake," and created with the goal of creating a flavorful sake with a rich taste and fragrance. You can enjoy the variations in flavor and aroma created by the different types of rice and processing methods.

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) 8.1 x 8.1 x 27.7 cm
Weight 1.2 kg
Ingredients Rice, rice koji, water
Region Shizuoka
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. -
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. 45%
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※We do not sell alcoholic beverages to underage.

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