Junmai Ginjo "Joyo Yamadanishiki"
€28 per bottle
JPY ¥35,300 + VAT Rate: JPY 100 = EUR 0.8
Made with Yamada-nishiki brewing rice. Perfect balance between fresh ginjo aroma and richness of flavor.
|Volume||720ml (per bottle)|
|Number of Bottles||12 bottles (as 1 case)|
|Dry or Sweet||Slightly Dry|
|Raw Material||Rice,Rice Malt|
|Variety of Rice||Yamadanishiki 100% (produced in Hyogo Prefecture)|
|Appearance||An unfiltered, natural color.|
|Taste||Offers a fruity flavor and a refined taste of rice, with a balanced and pleasant acidity.|
|Aroma||The refined aroma of fruit.|
|Suitable Temperature||cold - ordinary|
|Rice Milling Level||55%|
|Sake Meter Value||5|
|Amino Acid Degree||1.2|
Nuts and Bolts
Pairs well with
- various appetizers
- grilled fish
- other delicately seasoned dishes
Brewery located in Kinki
Nashima, Joyo-shi, Kyoto
Located in Southern Kyoto, the only sake brewery in the Yamashiro area.
Our passion for rice
Rice is the main ingredient of sake. Traditionally,,Jizake (small-scale, locally brewed sake) was brewed from rice harvested nearby. We have returned to these roots, and use only rice from Kyoto Prefecture to brew our sake in order to represent our terroir.. Securing local rice is increasingly a challenge, but we are dedicated to using only the Kyoto-sourced Gokyakuman-goku, Iwai and Nippon-bare varieties and Yamada-nishiki rice farmed for us under contract in Ayabe, in order to create a brew that our customers can enjoy with confidence.
Our passion for water
Sake consists of more than 80% water, so the quality of that water is critical in determining its flavor. Water used for brewing is subject to standards far stricter than those for drinking water; iron content, for example, must be less than a tenth of the level permitted in drinking water. We brew our sake in an area blessed by nature, using subterranean water from the Kizu river drawn from a 100-meter-deep well.
Our passion for people
From late October to late January, five of our employees including the locally-based Furukawa brewers take turns visiting the brewery every morning. Our 30-year veteran brewers work to pass on our distinctive techniques to the younger employees. We only brew a small amount of each sake type, and most of the work is done by hand. While we cannot mass produce our sake, we put our heart and soul into each bottle.