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CATEGORY
Junmai/Honjozo
Junmai Ginjo/Ginjo
Junmai Daiginjo/Daiginjo
Kimoto/Yamahai
Nama
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
HAKKAISAN "AWA"

HAKKAISAN "AWA"

JUNMAI GINJO SPARKLING
Prefecture: Niigata
Region: Chubu


SPECIFICATIONS
@ Rice: Yamada Nishiki, Gohyaku Mangoku, Miyama Nishiki
@ Rice Polishing: 50%
@ Alcohol: 13%
@ Yeast: Akita Konno #2
@ SMV: -5
@ Acidity: 1.4
@ Amino Acid: 0.7


PRICE
$46.99 / 360 ml
Reference Code: #SPR4602


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MAP OF ORIGIN
Niigata
TASTING NOTES
Light, dry, and delightfully effervescent with delicately fruity aroma and gentle sweetness followed by crisp finish.


FOOD PAIRING
Aperitif. Sautéed softshell crabs, sushi, tempura.


SERVING TEMPERATURE
Chilled.