Chilled or Room Temp Recommended serving temperature 10°C~25°C Storage temperature 5°C
Approx 9.1 std drinks, 16％ alc/vol
Rice: Aiyama Polished: 55% Koji Water Yeast: 1501
Aoitenka / "Aiyama 55" Junmai-Ginjoushu
Aoitenka Aiyama 55 Junmai Ginjo is brewed using Aiyama rice. Often called the diamond of sake rice delivering a rich surge of umami from the very first sip. Aiyama’s signature dry acidity brings brightness and structure while layered notes of savory umami, a subtle hint of soy sauce and toffee add depth and complexity.
This sake is pressed using the traditional Funashibori (fune) method where the fermented mash is gently stacked in wooden boxes and slowly pressed over time. This careful, low-pressure technique minimises harsh flavours, resulting in a fuller more refined texture and a beautifully clean, high-quality finish. A powerful yet elegant Junmai Ginjo that highlights the true depth of Aiyama rice.