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

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

¥6,347

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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.

"Garyubai Kaibinjuurinikaoru Junmai-daiginjo undiluted without charcoaled" is a Junmai Daiginjo sake made with Aiyama rice, a rare variety produced in Hyogo, milled to 45%, and painstakingly processed by Nanbu Toji, the greatest of Japan's top three sake brewing groups. 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, professionals who have inherited the traditional sake brewing techniques, making 1.3 tons from 600 kilos of rice. The rice is all washed by hand, absorbs a limited amount of water, and is fermented at a low temperature over a period of more than 30 days. Because this sake is made with Aiyama rice, which is so difficult to grow that it's also called "dream rice," when you taste that first drop, the beautiful, smooth ginjo fragrance spreads from the tip of your tongue through your entire mouth, and the richness of its flavor surpasses even Yamada Nishiki rice. The words "Garyubai Kaibinjuurinikaoru" printed on the label were written by the chief abbot of Hanshan Temple, an ancient Buddhist temple in Suzhou, China.

Pairing food proposed from Vendor
Hors d'oeuvres such as Caprese salad 

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) 7.5 x 7.5 x 30.0 cm
Weight 1.1 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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