Sensai Aiyama Junmai Ginjo sake

Data sheet

Origin

Hyogo, Japan

Brewery

YAMANA SHUZO

Weight

720 ml net

Packaging

glass bottle, black color

Ingredients

Aiyama rice from Hyogo, malted tsukihaze aiyama rice

Storage

+5°C to +10°C

Volume of pure alcohol

16%

Rice polishing ratio "seimaï-buai"

60%

Acidity

1.5

Filtering

cloth filter bags stacked in a press called a fune. Sake is filtered by gravity.

Appearance

clear
slightly yellow

Palate

acidic
bitterness
complex
dry
refreshing

Idéal tasting temperature

cool to 15°C and warm between 35°C and 38°C

Category

Junmai Ginjo, genshu type (unreduced, no water added), wooden barrel fermentation, nama zume (pasteurised once during tank storage)

Sake counter value (SMV)

-3

Shubo (starter)

kimoto

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