Junmai Daiginjo & Junmai Ginjo Selection
Details
These are so fruity and so lovely! It's a selection of award winners and is super popular. Its a mixture of highly aromatic, super smooth, and wonderfully versatile sakes.
1: ZAKU Junmai Daiginjo Nakadori 'Miyabi no Tomo' (720ml)
Green apples, mild honey, and pineapple on the aroma with stone fruits on the palate.
Soft vanilla notes with a smooth mouthfeel yet good tension, good precision with a hint of balanced acidity, and a polished grainy texture.
They named their sake “Zaku” (which means “the work”) to express their feeling that sake brewing does not end with bottling the beverage. The work is continued by the liquor store that sells it, the restaurant that serves it, and the connoisseur who drinks it. Zaku is also popular with Gundam fans.
| Class |
Junmai Daiginjo |
| Prefecture |
Mie |
| Polish |
50% |
| SMV |
- |
| Alcohol |
15% |
| Rice |
Yamada Nishiki |
| Acidity |
- |
| Serving |
Chilled / Room Temp |
2: MUTSU HASSEN Junmai Ginjo Black Label (720ml)
Displays a hint of sake's natural golden color, and exudes plumes of fresh, juicy apple aromatics. The sake also has a refreshing acidity that melts gently into a sea of umami, allowing it to be very adaptable in many different pairings.
| Class |
Junmai Ginjo |
| Prefecture |
Aomori |
| Polish |
55% |
| SMV |
+1 |
| Alcohol |
16% |
| Rice |
Hanafubuki |
| Acidity |
1.3 |
| Serving |
Chilled / Room Temp |
3: BUNKAJIN Junmai Ginjo Omachi (720ml)
Establishing a new foundation, overlaid with the tropical character typical of Ginjo grade sake, the “Bunkajin” Junmai Ginjo is one of three masterpieces of that style offered by this producer. With the other two making use of the Yamada Nishiki and Gin no Yume rice varieties, this limited edition uses Omachi rice exclusively. Being the oldest and most primitive rice strain grown in Japan, Omachi presents a technical challenge that all sake brewers wish to face at least – and, owing to the difficulty, perhaps only – once in their career. The rich body is immediately apparent, followed quickly by acidity, before settling into a decadent and beguiling finish.
| Class |
Junmai Ginjo |
| Prefecture |
Kochi |
| Polish |
50% |
| SMV |
+4 |
| Alcohol |
17% |
| Rice |
Omachi |
| Acidity |
1.3 |
| Serving |
Chilled / Room Temp |
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