Bottle fermented yeast ferments rich acidity natural koji sweetness cold bottle drinks

Share on:


Price:
Price in USD:Details

Quantity:


Product Overview

Description





Products Description




Volume
300ml
720ml
pcs/cs
12
6
MOQ
5c/s(60pcs)
5c/s(30pcs)


Residual rice and rice koji undergo secondary fermentation in the bottle for this sparkling junmai ginjo. The carbon dioxide produced as yeast ferments natural sugars into alcohol is trapped in the bottle, making this sake sparkle.
The rich acidity and natural koji sweetness strike a perfect balance with carbonation and low 7% alcohol content, making this a great sake for enjoying chilled.
Note: Some cloudiness may occur, but this indicates no quality problems.





Alcohol:7%
Rice-Milling rate : 60%
SMV:-70
Acidity:6.5
How to drink recommendation:cool

・The fine SAKE Award,Japan GOLD 2016 2017 2019
・IWC COMMENDED 2015 2016 2021
BRONZE 2020
・MILANO SAKE CHALLENGE PLATINUM 2019
・KURA MASTER GOLD 2019



Wooden Fermentation Tanks




All Bottle Aged and Quality Control




All Hand Crafted






Company Profile


We brew year-round to always offer sake at its peak of freshness and flavor.
We brews to match modern tastes, with casual daiginjo, sparkling sake, and sake made to be enjoyed in a wine glass. At the same time, we continue to use traditional wooden fermentation tanks for all our sake (apart from competition brews), and stopped maturing sake in tanks in favor of bottle ageing. All of this is done in pursuit of peak quality.






0.0111 s.