Imanishiki Kinmonnishiki Junmai-ginjo undiluted (720ml)

  • Imanishiki Kinmonnishiki Junmai-ginjo undiluted (720ml)
  • Imanishiki Kinmonnishiki Junmai-ginjo undiluted (720ml)
  • Imanishiki Kinmonnishiki Junmai-ginjo undiluted (720ml)
  • Imanishiki Kinmonnishiki Junmai-ginjo undiluted (720ml)
  • Imanishiki Kinmonnishiki Junmai-ginjo undiluted (720ml)
  • Imanishiki Kinmonnishiki Junmai-ginjo undiluted (720ml)

¥2,285

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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
Kura Master 2019 Junmai Division Platinum
International Wine Challenge (IWC)2018 Junmai Ginjo Division Bronze
Sake Selection 2018 Junmai Ginjo Division Bronze

Made with only "Kinmonnishiki", a brewing rice grown only in Nagano Prefecture, ground down to 55% of its original size and paired with the high quality spring water of Minami Alps and Nagano yeast. This Junmai Ginjo is called "Imanishiki Kinmonnishiki Junmai-ginjo, undiluted". Kinmonnishiki is a rare variety known as phantom rice for its scarcity, and it has a distinctive aroma and savory flavor. Using carefully-selected local Nagano Prefecture ingredients, this sake is brewed using the traditional "Sakafuneshibori" method, a time-consuming process consisting of carefully lining up sake-making bags in sake casks and slowly and gently applying pressure to squeeze of the liquid. The junmai ginjo brewed in this way has a distinctive full-bodied flavor from the Kinmonnishiki, featuring complex savory notes which spread throughout your mouth before coming together. At the "Kura Master" Japanese sake competition, the top global authority on this spirit, this was one of just 34 brands were selected for the platinum award (the highest award) in the Junmai category out of 720 total in the 2019 contest. This product has also received numerous other international awards, and its high quality as a Junmai Ginjo has been globally recognized as top level.

Pairing food proposed from Vendor
Meat dishes, foods made with cheese and cream

About "Imanishiki"
The name "Imanishiki" comes from an ancestor of the sake brewer, who was an amateur sumo wrestling Yokozuna (Grand Champion) and used it as his wrestling stage name. This sake is brewed using traditional "Sakafuneshibori" combined with the latest technology using local sake rice grown on land blessed with the natural environment and good quality spring water of the Southern Alps.

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

Apple

Detailed information

Volume 720ml
Size (L W H) 7.0 x 7.0 x 30.0 cm
Weight 1.2 kg
Ingredients Rice, rice koji, water
Region Nagano
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. ±+1
Acid level ? ?An index representing the level of acidity in sake, quantifying the taste of sake influenced by flavor, sweetness, and dryness. +1.1
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. 55%
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