Black Ninki Junmai Ginjo wholesale alcoholic vendor beverage alcohol
- Category: >>>
- Supplier: NINKI INC.
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Product Overview
Description
Products Description
Volume | 300ml | 720ml | 1800ml |
pcs/cs | 12 | 6 | 6 |
MOQ | 5c/s(60pcs) | 5c/s(30pcs) | 5c/s(30pcs) |
This new Kuroninki features label designs by Milan designer Gianluca Pirotta, so the packaging was made with all the care of the sake inside.
The rice is all steamed in traditional steamers, and it is mashed with hand-made rice koji, and after bottling it is aged slow in the bottle for reduced oxidation and degradation.
The rice is all steamed in traditional steamers, and it is mashed with hand-made rice koji, and after bottling it is aged slow in the bottle for reduced oxidation and degradation.
This is a go-to sake, with the elegant ginjo aroma and the breadth of flavor only junmai can bring.
Alcohol:15%
Rice-Milling rate : 60%
SMV:+3.0
Acidity:1.5
How to drink recommendation: cool, normal, hot temp.
・The fine SAKE Award,Japan GOLD 2021
・IWC COMMENDED 2020
SILVER 2021
・Kan zake Award GOLD 2017 2020
・U.S. National Sake Appraisal GOLD 2015
・MILANO SAKE CHALLENGE SILVER 2019
Alcohol:15%
Rice-Milling rate : 60%
SMV:+3.0
Acidity:1.5
How to drink recommendation: cool, normal, hot temp.
・The fine SAKE Award,Japan GOLD 2021
・IWC COMMENDED 2020
SILVER 2021
・Kan zake Award GOLD 2017 2020
・U.S. National Sake Appraisal GOLD 2015
・MILANO SAKE CHALLENGE SILVER 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.
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