Yukinobousha Yamahai Junmai Ginjo Namazake 720ml

Yukinobousha Yamahai Junmai Ginjo Namazake 720ml
Yukinobousha Yamahai Junmai Ginjo Namazake 720ml

Yukinobousha Yamahai Junmai Ginjo Namazake 720ml

Regular price $65.00
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Alcohol Volume : 16%

Rice : Yamada Nishiki, Akita Komachi
Polish : 55%

SMV : 0
Acidity : 1.6
Yeast : In-house yeast 
Squeezing Method : Yabuta Method
Pasteurised : Not Pasteurised

Point :
Food Pairing : Prawn, Squid, Octopus, clam sashimi, Tempura, cheese 

Sake description :
Saiya Shuzo is a Kura established in 1902 by Saito Yataro in Akita prefecture of Japan. It operates with a strong determination in the use of In-house yeast and the polishing rice method, also making their determination as a motto of the kura to deliver high quality sake in best conditions. Saiya Shuzo makes use of the quality snow water in the production of Yuki No Bosha, and rice from local and Hyogo prefecture partnership farmers. The attitude of valuing the microorganism has been evident in the process such as no filtering or not adding water as Saiya Shuzo quotes “Sake is brewed by Microorganism, not people”, Due to this philosophy the kura was certified as the Organic sake brewery for the first time as a sake brewery in Japan.

It has a gorgeous, melon-like sweet aroma, and a rich yet transparent flavor that spreads out in a refreshing way. It has a slightly thick flavor, but is juicy and has a nice crispness. Leaves a cute sweetness on the aftertaste.
Just like Yamahai Junmai's Namazake, this Yamahai Junmai Ginjo's Namazake does not have the slightest characteristic that is unique to Yamahai. You wouldn't know it if it wasn't called Yamahai, but I think the Yamahai process gives it a wide range and depth of flavor. Its completeness is high.


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齋彌酒造は、1902年に齋藤彌太郎によって秋田県に設立された蔵です。自家酵母の使用や精米方法にも強いこだわりを持ち、高品質なお酒を最良の状態でお届けすることを蔵のモットーとしています。齋彌酒造では、良質な雪水と地元・兵庫県の提携農家から仕入れたお米を原料に「雪の茅舎」を製造しています。 「酒は人ではなく微生物によって造られる」という才谷酒造の言葉通り、無濾過や無加水など微生物を大切にする姿勢が表れており、その理念により当蔵は平成29年度有機酒蔵に認定されました。日本の酒蔵としては初めて。