Maboroshi Junmai Ginjo 720ml

Maboroshi Junmai Ginjo 720ml
Maboroshi Junmai Ginjo 720ml

Maboroshi Junmai Ginjo 720ml

Regular price $68.00
  • Made in Japan
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Alcohol Volume : 15.4%

Rice : Hattan Nishiki
Polish : 55%

SMV : +3
Acidity : 1.4
Yeast : Yeast Association 901
Squeezing Method : Yabuta Method
Pasteurised : One Time Pasteurised

Point : 
Food Pairing : Tempura, grilled fish 

Sake description :
The brewery's unique yeast and top-secret traditional techniques enabled it to be selected as the Imperial New Year's sake for three years from 1948 to 1950. The name "Maboroshi" was given to a special sake made using a unique process that has been handed down since that time.
Based on the concept of a food sake, Junmai Ginjo Maboroshi is brewed with Hattan Nishiki, a suitable rice for sake brewing produced in Hiroshima Prefecture, using No. 9 yeast. The refreshing ginjo aroma is elegantly expressed, and the flavour is broadened by ageing to fully bring out the characteristics of Hattan Nishiki, while the mouthfeel is clean and refreshing. The balance of sweetness, umami, acidity and a hint of bitterness creates a refreshing drinking experience with a good finish

蔵独自の酵母と極秘の伝統技術により、昭和23年から50年までの3年間、皇室の正月酒に選ばれました。 受け継がれてきた独自の製法で造られた特別なお酒に「まぼろし」の名が与えられました。あの時以来。



From the Producer & Sake Ojisan

Nakao Jozo
Hiroshima , JAPAN

Coming Soon

Sake Ojisan
Sydney, Australia

中尾酒造 | Nakao Jozo

Sake Spec's

Ingredients : - Rice (JAPAN)
- Malted rice (Japan Rice)

Rice : Hattan Nishiki (Hiroshima)

Yeast : K901

Rice Polishing Ratio : 55%

Alcohol Volume : 15.4%

Standard Drinks : 8.8

Squeezing method : Yabuta Method

Sake Meter Value : +3

Acidity : 1.4

Serving Temperature : 10-45℃

Recommended Pairing : Tempura, grilled fish

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