Bottle fermented sparkling junmai Ginjo top food other beverage
- Category: >>>
- Supplier: NINKI INC.
Share on (1600310870152):
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.
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
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.
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.
We Recommend
New Arrivals
New products from manufacturers at wholesale prices
