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Description
La fermentación kyokugen hakko (al límite extremo) lleva este junmai daiginjo al 50 % hacia un consumo casi completo del azúcar residual, mientras que el embotellado sin pasteurizar (nama) mantiene el sake plenamente fresco. La fermentación extrema produce un sake inusualmente seco que conserva su base de umami de arroz.
Specifications
Flavor Profile
Sweet
Dry
Light
Full
Crisp
Rich
Low Acid
High Acid
Smooth
Complex
Sake TypeWhat is Junmai Daiginjo?
The pinnacle of sake — pure rice, no added alcohol, extraordinary precision.
Learn more about Junmai DaiginjoPrice information is only available in Japan.
Satounizaemonsyuzoujou
Yamagata
BrandOujiman
Address123 Kamiyama Soujin Shinmei Tsuruoka Yamagata
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