Keiryu Yamada-nishiki Daiginjo - 720ml
Keiryu Daiginjo is
made with Yamada nishiki from Hyogo Prefecture, which is polished to 40% and
yeast No. 1801, which is used to create a balance of flavor and aroma.
It has a fruity aroma and a refreshing dry flavor that pairs well with Japanese
food. The Keiryu Daiginjo has won awards not only in Japan but also in overseas
competitions. A sake that can therefore be considered perfect for both Western and Asian pallet.
Soft and harmonious. Pineapple, orange peel, pear, lychee and melon in the
mouth and nose. Refreshing fruity style with medium body and a super finish. Delicious with a Caesar Salad and Nigiri Sushi.
This sake is best served cold in the special Sophienwald sake glass.
€42.00
Product information "Keiryu Yamada-nishiki Daiginjo - 720ml"
Keiryu Daiginjo is
made with Yamada nishiki from Hyogo Prefecture, which is polished to 40% and
yeast No. 1801, which is used to create a balance of flavor and aroma.
It has a fruity aroma and a refreshing dry flavor that pairs well with Japanese
food. The Keiryu Daiginjo has won awards not only in Japan but also in overseas
competitions. A sake that can therefore be considered perfect for both Western and Asian pallet.
Soft and harmonious. Pineapple, orange peel, pear, lychee and melon in the
mouth and nose. Refreshing fruity style with medium body and a super finish. Delicious with a Caesar Salad and Nigiri Sushi.
This sake is best served cold in the special Sophienwald sake glass.
| Prefecture: | Nagano |
|---|---|
| Alcohol: | 16.0% |
| Classification: | Daiginjo, Junmai Daiginjo |
| Content: | 720ml |
| Rice polishing ratio: | 39% |
| Rice type: | Yamada-nishiki |
| Yeast: | Kyokai 1801 |
| SMV: | +4 |
| Acidity: | 1.2 |
| How to serve: | Reishu 冷酒 (refrigerated) |
| Importer: | Sake.nl - own exclusive import |
Endo Brewery is een kleine sakebrouwerij gevestigd in de prefectuur Nagano in Japan. Zij staan bekend om hun toewijding aan het produceren van sake van hoge kwaliteit met behulp van traditionele brouwmethoden.
Al meer dan 150 jaar wordt de brouwerij beheerd door de
Endo-familie, die van generatie op generatie kennis en technieken doorgeeft.
Endo Brewery maakt gebruik van lokaal geteelde rijstsoorten zoals
Miyama-nishiki en het zuiverste bergwater, wat resulteert in sake met een
verfijnd en delicaat smaakprofiel.
De brouwerij excelleert in het winnen van internationale prijzen. Dit jaar
wonnen ze weer twee keer een Trophy Award bij het International Wine Challenge,
wat wordt gezien als de Oscars voor de sake industrie.