Joyo Junmai Ginjo 55 sake

Data sheet

Origin

Kyoto, Japan

Brewery

JOYO SHUZO

Weight

720 ml net

Packaging

brown bottle

Ingredients

Yamada nishiki rice, malted rice

Storage

in the refrigerator between +2°C and +10°C

Volume of pure alcohol

15,5%

Rice polishing ratio "seimaï-buai"

55%

Kobo/yeast/Kyokai

Kyo no Koto (Kyoto 221)

Acidity

1.7

Filtering

Yabuta : The Yabuta filter press is a compressed air system equipped with a horizontal style originally developed by the YABUTA company. Yabuta filter press is equipped with the superior function of filtration and dewatering. This system does not create any damage to the filtered liquid.

Appearance

light yellow typical of unfiltered sake

Palate

fresh
fruity
light

Idéal tasting temperature

+10°C à +15°C
+42°C

Service

Burgundy glass

Category

Junmaï Ginjo, dry and light

Sake counter value (SMV)

+5

Shubo (starter)

Sokujo

Recommandation

EXCESSIVE CONSUMPTION OF ALCOHOL IS DANGEROUS FOR YOUR HEALTH. DRINK WITH MODERATION. CONSUMPTION OF ALCOHOLIC BEVERAGES DURING PREGNANCY, EVEN IN SMALL QUANTITY, CAN HAVE SEVERE CONSEQUENCES FOR THE CHILD’S HEALTH. THE SALE OF ALCOHOL IS FORBIDDEN TO MINORS UNDER AGE 18

Excise category

I000