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Yonetsuru "Nusumi Ginjo" Daiginjo (Grateful Cranes "Stolen-Treasure" Daiginjo)(180ml)

  • Yonetsuru
  • Yonetsuru
  • Yonetsuru
  • Yonetsuru
  • Yonetsuru
  • Yonetsuru

¥764

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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
Tokusengai Publishing Japanese Sake Contest 1993 Regular Premium Category 1st Place
Tokusengai Publishing Japanese Sake Contest 1991 Regular Premium Category 1st Place
Tokusengai Publishing Japanese Sake Contest 1987 Regular Premium Category 1st Place

A unique and secret ginjo, celebrated in the legends of sake brewing, is "Yonetsuru "Nusumi Ginjo" Daiginjo (Grateful Cranes "Stolen-Treasure" Daiginjo)". That legend tells of ”The thief secretly stealed the unique and secret ginjo-shu that goes to sleep in the brewery and sold it to the market, so the best sake was known to the common people.” "Miyamanishiki" is a saké brewed and refined to 50% alcohol concentration in Takahata, Yamagata. The saké is defined by its distinctive aroma, which brings to mind green apples and pineapple, its gentle mouthfeel, as well as its rising, pleasing flavor. A strong seller since its release in the 1980s, it is highly regarded within Japan, and has thrice been awarded first place in the Ginjo saké division of the SAKE CONPETITION, which rates at-market sakés in Japan. Take advantage of the convenient mini bottle sizes available to try it out for yourself.

Pairing food proposed from Vendor
Sansai (wild vegetable) tempura, saké-steamed Japanese cockles, sashimi, wine-steamed whitefish, butter-fried squid, fresh spring rolls, winter gourd and crab ankake sauce, happosai (Japanese dish similar to chop suey). 

About "Yonetsuru"
The name "Yonetsuru" is derived from the bowing posture of ears of rice and the locally told tale "Crane's Return of a Favor." It incorporates a wish to create a sake that conveys a sense of gratitude and is imbued with sincerity. Under the concept of brewing that starts with rice-growing, this Japanese sake uses locally produced rice to offer a refreshing balance of scent, taste, and sharpness.

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 180ml
Size (L W H) 5.5 x 5.5 x 17.5 mm
Weight 0.4 kg
Ingredients Rice, rice koji, water
Region Yamagata
Alcohol content 15%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. ±+3
Acid level ? ?An index representing the level of acidity in sake, quantifying the taste of sake influenced by flavor, sweetness, and dryness. +1.2
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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