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Junmai/Honjozo
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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
KOTSUZUMI ROJO HANA ARI "BLOOM ON THE PATH"

KOTSUZUMI ROJO HANA ARI "BLOOM ON THE PATH"

JUNMAI DAIGINJO
Prefecture: Hyogo
Region: Kinki


SPECIFICATIONS
@ Rice: Yamada Nishiki
@ Rice Polishing: 50%
@ Alcohol: 16%
@ Yeast: Kura Yeast
@ SMV: +1
@ Acidity: 1.4
@ Amino Acid: na


PRICE
$145.99 / 720 ml
Reference Code: #JDG5103


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MAP OF ORIGIN
Hyogo
TASTING NOTES
Elegant, floral aromas of peach blossom. Soft and silky with rich, mellow flavor.


FOOD PAIRING
Aperitif. Creamy cheeses.


SERVING TEMPERATURE
Chilled, room temperature.