Ninki-ichi Long Terme Sparkling Junmai Ginjp

  • Ninki-ichi Long Terme Sparkling Junmai Ginjp
  • Ninki-ichi Long Terme Sparkling Junmai Ginjp
  • Ninki-ichi Long Terme Sparkling Junmai Ginjp
  • Ninki-ichi Long Terme Sparkling Junmai Ginjp
  • Ninki-ichi Long Terme Sparkling Junmai Ginjp
  • Ninki-ichi Long Terme Sparkling Junmai Ginjp

¥2,376

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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 price (Packing + Shipping + Insurance))will be shown on the shipping cart page.

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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.

ロンターム(LONG TERME)は長期を意味し、瓶内での発酵を通常より長期間行うことで、キメ細かくクリーミーでダイナミックな、泡にこだわったスパークリング純米吟醸です。
リッチな酸味と調和の取れた麹由来の甘味、瓶内発酵の炭酸ガスとアルコール(8%)のバランスがとれた酒質が特徴です。
※澱がありますが品質には問題ありません。

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) 8.5 x 8.5 x 32.0 cm
Weight 1.5 kg
Ingredients チヨニシキ
Region Fukushima
Alcohol content 8%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. ±-70
Acid level ? ?An index representing the level of acidity in sake, quantifying the taste of sake influenced by flavor, sweetness, and dryness. 6.5
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. 60%
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Review of SakeYours Review ? ? User reviews of SakeYours, a smartphone app for sake are reflected.

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