Mizubasho Junmai-daiginjo Vintage (720ml)

  • Mizubasho Junmai-daiginjo Vintage (720ml)
  • Mizubasho Junmai-daiginjo Vintage (720ml)
  • Mizubasho Junmai-daiginjo Vintage (720ml)
  • Mizubasho Junmai-daiginjo Vintage (720ml)
  • Mizubasho Junmai-daiginjo Vintage (720ml)
  • Mizubasho Junmai-daiginjo Vintage (720ml)

¥32,400

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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.

 "Mizubasho Vintage Junmai-daiginjo" is a vintage sake developed as the sake equivalent of red wine which is aged for a long period of time. Due to the fact that sake ages significantly more quickly than wine, it was a major challenge to brew sake aged over a long period of time in the same manner vintage wine is produced. However, after 20 years of research, this vintage sake was finally created by making adjustments to its aging environment at a temperature close to that of ice. The final product which has been aged in a cellar at -2℃ for over 10 years has a brilliant golden hue, with the outcome of the aging process greatly influenced by the quality of the rice of that particular year. This vintage sake has an aroma reminiscent of vanilla, hazelnut, and honey, as well as an elegant and long-lingering aftertaste unique to vintage alcohols that gives it greater depth. This magnificent sake has a special flavor that is painstakingly honed through time and which can only be created by time.

Pairing food proposed from Vendor
Aged meat

About "MIZUBASHO"
We named this sake, brewed with pure natural water filtered in the land of Oze, 「MIZUBASHO」 after the beautiful flowers that thrive in the region. Using finest 「Yamada Nishiki」 sake rice or locally grown rice from Kawaba village to express the terroir, the sake reveals a fruity, gorgeous fragrance and a soft, gentle, elegant taste.

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

Others、Others、Cinnamon、Others

Detailed information

Volume 720ml
Size (L W H) 7.5 x 7.5 x 27.0 cm
Weight 1.3 kg
Ingredients Rice, rice koji, water
Region Gunma
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. 50%
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※We do not sell alcoholic beverages to underage.

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