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

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Junmai Daiginjo/Daiginjo

Junmai Daiginjo and Daiginjo sake are made from rice that has been milled down to at least 50% of its original size. The fundamental difference between these two classifications is that Daiginjo 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 Daiginjo does not.

The pinnacle of the brewers’ art, both types are light, complex, and fragrant, with Daiginjo’s being particularly aromatic.
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Junmai Daiginjo/Daiginjo BACK TO BROWSE
HAKKAISAN 45

HAKKAISAN 45

JUNMAI DAIGINJO
Prefecture: Niigata
Region: Chubu


SPECIFICATIONS
@ Rice: Yamada Nishiki
@ Rice Polishing: 45%
@ Alcohol: 15-16%
@ Yeast: #9
@ SMV: +5
@ Acidity: 1.2
@ Amino Acid: na


PRICE
$42.99 / 720 ml
Reference Code: #JMG4604


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MAP OF ORIGIN
Niigata
TASTING NOTES
Smooth, round, soft texture with hint of sweetness that spreads throughout the mouth. Clean finish.


FOOD PAIRING
Sautéed white fish, grilled chicken, fluke sashimi, grilled octopus.


SERVING TEMPERATURE
Chilled, room temperature.