Junmai Daiginjo Shiki Rich sake

Data sheet

Origin

Mie, Japan

Brewery

KAWABU JOZO

Weight

720 ml net

Packaging

royal blue glass bottle (Ruri)

Ingredients

Yuminariho rice, malted rice

Storage

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

Volume of pure alcohol

15,2%

Rice polishing ratio "seimaï-buai"

40%

Kobo/yeast/Kyokai

Mie MK-3 yeast

Acidity

1.2

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

transparent

Palate

fruity, delicate pear, melon

Idéal tasting temperature

+5°C à +20°C
+35°C to +40°C

Service

wine glass

Category

Daiginjô
Junmaï

Sake counter value (SMV)

-2

Shubo (starter)

Sokujo

Keeping

3 to 5 years

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