An alcoholic beverage made from Kimoto Junmai Ginjo brewed in 2011, packed in an original bottle and aged at a low temperature. It has an elegant yet gorgeous aroma and richness.
Daishichi Raden 2011
- アルコール度数：15 degrees
A label shaped like a mother-of-pearl butterfly on an original bottle with a unique shape.
After being bottled, it is slowly aged at a low temperature, so you can enjoy the gorgeous ginjo aroma even after many years, while the taste is mellow and mellow.
It is a sake that can be paired with a variety of dishes depending on the temperature, such as pairing it with sushi at the temperature of white wine, or shabu-shabu or tempura when warmed.
種別 精米歩合 58% (super flat polished rice) 使用酵母 Daishichi Yeast 原材料 Rice (domestic)/Rice malt (domestic) 原料米 Gohyakumangoku 原料米の生産地 － 杜氏 Takanobu Sato (Nambu chief brewer/modern master craftsman) アッサンブラージュ －
(Mature and Warm Bar Master / Toki SAKE Association Executive Director)
The top has a banana-like scent (derived from esters), and a faint scent of cemedine that I remember as a child (ethyl acetate). The taste has a gentle banana-like sweetness, followed by a sour taste that tightens the palate. Thanks to the moderate astringency, it leaves the mouth well, but there is also a lingering aftertaste.
(Former National Tax Bureau Chief Appraiser)
light yellow. A faint koge scent at the top.
The aroma is a calm mature aroma, a banana-like isoamyl acetate fruit, and a caramel-like nuance.
Smooth texture, fullness, and firmness due to light acidity.
(Director of ITTEKI, Japan Sake and Meat Research Institute)
It has a scent reminiscent of wisteria flowers, and occasionally a refreshing scent like green bananas. The gradual layers of fragrance create a sense of depth and are interesting. A well-balanced sake with a smoothness due to aging and a lightness due to the ginjo aroma.
(Yushima Tenjinshita Sushi Hatsu 4th generation / 1st JSA SAKE DIPLOMA competition winner)
A fragrance derived from rice and a gentle ginjo aroma.
The rich flavor and balance give a sense of calm.
The aftertaste also leaves a delicious taste.
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