Junmai Ginjo "Kasyoku JUNGIN" -500ml / 12btls-

Estimated price in your currency (Excluding TAX)
In stock
/ 12 btls

€21.41 per bottle

JPY ¥33,200 (Excl. Tax) Rate: JPY 100 = EUR 0.77

Note: Invoice and payment will be charged in Japanese yen. Prices vary depending on the exchange rate.

Estimated Delivery Time : 10days - 14day.
Please note that there is a possibility of delay in delivery due to bad weather or customs clearance.


Junmai-Ginjo class made of Yamadanishiki rice. Enough acidity and refresh aftertaste, with characteristic Junmai taste.

TypeRefreshing Smooth Type

GradeJunmai Ginjo

BreweryYutaka shuzo

Volume 500ml (per bottle)
Number of Bottles 12 bottles (as 1 case)
Body Full Body
Dry or Sweet Slightly Sweet
Raw Material Rice, Rice malt
Variety of Rice Yamada Nishiki
Appearance Clear
Taste Refreshing and dry type with moderate sourness, followed by rich aftertaste.
Aroma You feel melon in rich, sweet flavor.
Suitable Temperature 10-15°C
Rice Milling Level 55%
Alcohol Percentage 15%
Sake Meter Value 0
Acid Degree 1.5
Amino Acid Degree 1.4

Score: 4

Aroma Low

Score: 2

Flavor Sweet

Score: 3

Body Light

Nuts and Bolts

  • White fish
  • Shelfish
  • Cleam pasta

Brewery Information

Yutaka Shuzo

Brewery located in Chubu

Shimonodacho, Sabae-shi, Fukui, Japan

Since 1753 when our brewery was founded in Toyomura-Noda(Fukui Prefecture), we’ve been producing beloved SAKE by the local people. Thanks to the high quality brewer’s rice and the pure water from Hino river, we’ve been able to craft and distribute high quality SAKE.. Sokichi, our 9th generation owner, learned zymurgy inNational Zymurgy Test Station in Meiji era and brought the modern method back to our brewery. Since then, the owner started to get involved deeply in the SAKE making. Since 1989, we started to change the style aiming at winning the prize in the SAKE competition by using famous rice, yeast and using milling rate. This style of SAKE got prizes successfully but at the same time, we realized that we sacrificed our brewery’s character. Thus, our 11th generation owner, Sosuke Sasaki,tried to realize the SAKE taking advantage of Fukui’s TERROIR by managing the brewing process by himself. By the way, on a commercial basis, we’ve started to produce the Miso, the pickles in SAKE lees, Amazake(sweet fermented rice drink) which have been produced for our own consumption for years, based on the high reputation from the visitors to our brewery. We commit to use the local food materials, no additives, and the traditional hand craft, which forces us the small- lot production but we’ll try to keep producing the best quality products by seriously selecting the ingredient in addition to our owner/brewer’s professional brewing method.

Photo - Yutaka Shuzo
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