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CATEGORY
Junmai/Honjozo
Junmai Ginjo/Ginjo
Junmai Daiginjo/Daiginjo
Kimoto/Yamahai
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Specialty
Shochu/Awamori

MAP OF JAPAN

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Junmai Ginjo/Ginjo

Junmai Ginjo and Ginjo sake are made from rice that has been milled down to at least 60% of its original size. The fundamental difference between these two classifications is that Ginjo has a small amount of distilled alcohol added at the end of the brewing process to enliven the flavors and aromas of the sake and Junmai Ginjo does not

Flavor-wise, Junmai Ginjo and Ginjo are both likely to be light, fruity, and refined with Ginjo’s exhibiting a more aromatic character.
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Junmai Ginjo/Ginjo BACK TO BROWSE
DEWAZAKURA OMACHI

DEWAZAKURA OMACHI

JUNMAI GINJO
Prefecture: Yamagata
Region: Tohoku


SPECIFICATIONS
@ Rice: Omachi
@ Rice Polishing: 50%
@ Alcohol: 16-17%
@ Yeast: Yamagata, YK_0107
@ SMV: +5
@ Acidity: 1.6
@ Amino Acid: na


PRICE
$46.99 / 720 ml
Reference Code: #JMG2606


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MAP OF ORIGIN
Yamagata
TASTING NOTES
Light sake with elegant nose, full mellow flavor of Omachi rice and clean citrus peel notes on the finish.


FOOD PAIRING
White fish filets, omelettes, sautéed vegetables, chicken breast, and scallops.


SERVING TEMPERATURE
Chilled, room temperature.