Rice wine taste alcohol wholesale Japanese sake food beverage exporter
- Category: >>>
- Supplier: NINKI INC.
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Product Overview
Description
Products Description
Sake to drink in a wine glass SEASONAL PRODUCT
・Hiyaoroshi Junmai Ginjo (Sep)
・Hiyaoroshi Junmai Ginjo (Sep)
Sake that has been allowed to mature over the summer after spring pressing has long been considered particularly delicious.
The boisterousness of shinshu, freshly pressed sake, mellows and smooths with age.
This new hiyaoroshi junmai ginjo is pressed in spring and pasteurized once then bottled, then left to mature in the oxygen-free bottles at low temperatures.
・Nigori Junmai Ginjo (Dec)
The boisterousness of shinshu, freshly pressed sake, mellows and smooths with age.
This new hiyaoroshi junmai ginjo is pressed in spring and pasteurized once then bottled, then left to mature in the oxygen-free bottles at low temperatures.
・Nigori Junmai Ginjo (Dec)
This sake is low-temperature pasteurized only once to preserve the fresh rice flavors. It offers the mellow flavor of nigori (cloudy) sake, and elegant ginjo aroma.
Nigori sake tends to be sweet, but this one has more acidity and umami than typical sake, making it a drier, karakuchi sake that goes well with all kinds of food.
We particularly recommend it served in a wineglass with nabe hotpot.
Nigori sake tends to be sweet, but this one has more acidity and umami than typical sake, making it a drier, karakuchi sake that goes well with all kinds of food.
We particularly recommend it served in a wineglass with nabe hotpot.
Volume | 720ml |
pcs/cs | 6 |
MOQ | 5c/s(30pcs) |
Wooden Fermentation Tanks
All Bottle Aged and Quality Control
All Hand Crafted
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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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