Chilled or Room Temp Recommended serving temperature 10°C~45°C Storage temperature 5°C
Approx 9.1 std drinks, 16％ alc/vol
Rice: Yamadanishiki Polished: 55 % Koji Water Yeast: Shizuoka Kobo (NO-2)
Kaiun / Junmai-Ginjo (Yamada Nishiki)
Kaiun Junmai Ginjo is brewed using premium Yamada Nishiki rice from the Tokubetsu-A (Toku-A) region of Hyogo, polished down to 50%. This high grade rice brings elegant rice derived umami and gentle fruit aromatics that unfold beautifully on the palate.
Well balanced with lively acidity and subtle sweetness, this Junmai Ginjo offers a soft, smooth mouthfeel and a refreshing finish. Aromas of banana and pear rise delicately from the glass while the light sweetness lingers briefly before disappearing cleanly.
Designed as a true food friendly sake, it pairs effortlessly with sashimi, tempura, sushi, and soup dishes, yet is versatile enough to complement a wide range of all sort of other cuisines also. Its exceptional balance and drinkability are reflected in its strong track record at international wine / sake competitions.
A refined yet approachable Junmai Ginjo that shines both at the table and on its own