Junmai Daiginjo Sake

Prefecture: Kochi • ABV: 16% • Rice: Grade A Yamada Nishiki rice from Tojo • Rice Polishing Ratio: 30% •  ABV:  15% • SMV: +3  • Acidity: 1.4 • Amino Acid: 0.6 • Yeast: KA-1 – Kumamoto Yeast • Water: Underground Nahari river water

A sake of remarkable clarity, with a soft approach, light, spritzy citrus finish. Typically drier and lighter than most Junmai Daiginjo but with surprising depth.

• Tasting Notes: Aromas of tropical fruit, beautiful silken texture with notes of pink grapefruit, characteristically dry finish of expressed citrus oils.
• Made just once a year in a small batch, Bijofu’s masterpiece of sake making.
• Suggested Food Pairings: Raw oysters, delicate fish like Akamutsu (Rosy reabass) and Kinmeidai (Golden Eye Snapper)
• Rice is sourced from the plot of Tojo, considered the greatest sake rice in Japan. Slowly fermented for 35 days at low temperatures, after pressing the sake is aged at just below freezing for several months to allow texture to soften and flavors to deepen while retaining the bright, fresh, and citrus like qualities.

Resources