Junmai-shu "Den’Emon" -720ml / 12btls-

Estimated price in your currency (Excluding TAX)
€208.74
In stock
SKU
15-021-ST-004-720
/ 12 btls

€17.4 per bottle

JPY ¥26,900 (Excl. Tax) Rate: JPY 100 = EUR 0.78

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

Estimated Delivery Time : 10days - 15days.
Please note that there is a possibility of delay in delivery due to bad weather or customs clearance.

12
btls

Fermented at low temperatures, this brew has a clarity like water and a pleasant acidity paired well with a bright aroma. Goes with all sorts of cuisine.

TypeRich Type

GradeJunmai

BreweryEchigo Den’Emon

Detail
Summary
Volume 720ml (per bottle)
Number of Bottles 12 bottles (as 1 case)
Body Medium Body
Dry or Sweet Slightly Sweet
Raw Material Rice, Rice malt
Variety of Rice Koshiibuki
Appearance No
Taste Pairs with rich and flavorful foods. A high level of acidity, with a sweet and sour signature reminiscent of plums.
Aroma A gentle aroma with notes of grains.
Prize Grand prize, All Japan Warmed Sake Contest, Value Warmed Sake Category
Detail
Suitable Temperature Around 10°C / Around 40°C
Rice Milling Level 70%
Alcohol Percentage 14.2%
Sake Meter Value 1
Acid Degree 2.0
Amino Acid Degree No
Chart

Score: 2

Aroma Low
High

Score: 2

Flavor Sweet
Dry

Score: 3

Body Light
Full

Nuts and Bolts

Pairs well with fermented foods and those with a mild flavor.

  • miso-stewed mackerel
  • stews
  • dishes boiled in water

Brewery Information

Echigo Den'Emon

Brewery located in Hokuriku

Uchishimami, Kita-ku Niigata-shi, Niigata

Echigo Den’Emon is based in Toyosaka, Niigata, an area roughly in the center of the Niigata Plains. The area is colored with a rich range of natural scenery year-round. The brewery preserves the traditional Echigo style of sake while pursuing unique aromas and tastes, making it a brewery that continuously surprises and goes beyond conventions. At the same time, it preserves traditional and seasonal bouquets and the signature aromas of the house. The region, with rice with a high affinity for brewing, has long been a site of sake production.

Photo - Echigo Den'Emon
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