Ginjo "Bonbori" -720ml / 6btls-
€34.05 per bottle
JPY ¥26,400 (Excl. Tax) Rate: JPY 100 = EUR 0.77
We use Koshi Tanrei daiginjo rice developed by Niigata Prefecture and polish it to 50% to produce a pure sake that is immediately processed over heat and then stored for three months in a snow cavern. Using proprietary yeast cultures allows us to produce a smooth brew found nowhere else. This sake has a clean finish and a transparent, clear feeling that will not make you feel sick.
|Volume||720ml (per bottle)|
|Number of Bottles||6 bottles (as 1 case)|
|Dry or Sweet||Slightly Dry|
|Raw Material||Rice, Rice malt, Distilled Alcohol|
|Variety of Rice||Koshitanrei|
|Taste||A complex and deep flavor with a clear acidic note.|
|Aroma||This sake has a light and smooth taste, with a vivid aroma.|
|Suitable Temperature||Around 5°C|
|Rice Milling Level||50%|
|Sake Meter Value||3|
|Amino Acid Degree||1.3|
Nuts and Bolts
Pairs well with richly seasoned dishes, sautées, etc.
Brewery located in Hokuriku
Kakizakiku Tsunodori, Joetsu-shi, Niigata
Records date this house to brewing in the middle Edo period (1603-1868), with the current president the 18th-generation heir.
The company was formally incorporated in 1954.
Using underground waters sourced from Mount Yoneyama, and brewers' rice cultivated on its own farms, Ryoichi Emura of the Echigo Toji produced a light and umami-rich sake.
Bonbori is a fragrant sake with umami. Chill thoroughly to draw out even more flavor in this clear and dry sake. Suited to serving either chilled or heated to low temperatures. Our junmai ginjo sake has a smooth feel going down and a depth that reveals itself over time. It pairs well with richer dishes. Our brews all have specific name designations and are well-regarded locally.