Imanishiki Miyamanishiki Junmai-ginjo undiluted (720ml)

  • Imanishiki Miyamanishiki Junmai-ginjo undiluted (720ml)
  • Imanishiki Miyamanishiki Junmai-ginjo undiluted (720ml)
  • Imanishiki Miyamanishiki Junmai-ginjo undiluted (720ml)
  • Imanishiki Miyamanishiki Junmai-ginjo undiluted (720ml)
  • Imanishiki Miyamanishiki Junmai-ginjo undiluted (720ml)
  • Imanishiki Miyamanishiki 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.
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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
International Wine Challenge (IWC)2018 Junmai Ginjo Division Bronze
Sake Selection2018 Junmai Ginjo Division Trophy
International Wine Challenge (IWC)2017 Junmai Ginjo Division Bronze
International Wine Challenge (IWC)2016 Junmai Ginjo Division Silver

Made with only "Miyamanishiki" brewing rice from Nagano Prefecture ground down to 55% of its original size and fermented with yeast from the same prefecture, this Junmai Ginjo is called "Imanishiki Miyamanishiki Junmai-ginjo, undiluted ". The production method is a traditional "Skafuneshibori". "Skafuneshibori" refers to the tradition of layering sake-making bags in long, thin sake casks and gently applying pressure. The sake squeezed out through this long and intensive process has a pure taste of Japanese sake, free from any off flavors. The balance of savory and tart flavors in rice is comforting, and the sake's fragrant ginjo aroma and rich taste are sure to make an impression. In 2018, the wine competition authority, "Brussels International Competition," added a new Japanese sake category called "SAKE selection". In the Junmai Ginjo class, this product was the only one chosen and awarded a Grand Prix trophy out of 132 participating sake. Enjoy the best sake in the world with this Junmai Ginjo.

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 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. ±-1
Acid level ? ?An index representing the level of acidity in sake, quantifying the taste of sake influenced by flavor, sweetness, and dryness. +1.7
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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※We do not sell alcoholic beverages to underage.

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