Sawanohana Junmai-daiginjo (720ml)

  • Sawanohana Junmai-daiginjo (720ml)
  • Sawanohana Junmai-daiginjo (720ml)
  • Sawanohana Junmai-daiginjo (720ml)
  • Sawanohana Junmai-daiginjo (720ml)
  • Sawanohana Junmai-daiginjo (720ml)
  • Sawanohana Junmai-daiginjo (720ml)

¥2,400

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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.
  • *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.

We insist upon using Nagano rice with the hopes of remaining a local sake, and polish Nagano's sake rice, "Miyamanishiki" to 40%, and use it to brew our "Sawanohana Junmai-daiginjo" with subterranean water from Mt. Yatsugatake. The brewing process for sawanohana is very involved, and starts with washing 10kg of rice at a time, followed by a limited water supply to ensure the proper amount of water is provided to the rice every day, handmade koji, low-temperature fermentation for about 25 days, and storage in bottles after extraction. This product is characteristic for the vivid flavor this process imparts to it. The translucent, pure flavor fills the mouth, and leaves a clean aftertaste. This pleasant Junmai-daiginjo goes well with finely seasoned dishes from around the world.

About "Sawanohana"
"Sawanohana", brewed in a cold in a highland city rich in nature, means "a beautiful flower blooming in the clear waters of Shinshu Saku." It's concept is, "a sake with a delicious first drink, and a pleasantly pure second." Our young brewer and brewmaster uses only sake rice from Nagano to produce this pleasant, clean drinking local sake.

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) 7.6 x 7.6 x 29.3 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. 1.4
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. 40%
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※We do not sell alcoholic beverages to underage.

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