This tokubetsu junmai sake (meaning 'special pure rice wine') has been made using 100% Yamada Nishiki rice, which is famous for its use in high quality sake, and Japan-made koji (rice malt or rice mould). There are some sake purists who extol the virtues of junmai sake as being ‘traditional’ (and of course it is gluten free!) The taste was balanced with a surprising structure for a junmai. A larger value of SMV means more calories in Sake. It is smooth and gentle, with sweetness and acidity in finely etched balance. Note5: The word "Muroka" stands for a sake that is not filtered with active carbon, but is separated from the sediment, which makes the sake clear. Because sake does not undergo distillation, the highest possible ABV is around 20%, but the average comes in at around 15-16% (20% sake are rare), so you can be sure that any percentage on a bottle of sake higher than 20% is most definitely going to be the rice polishing ratio. This alcohol is high on fragrance and has a full body, delicate taste and a brief tail. This means that no more than 70% of the rice maintains its original size. Another thing you should know about the classification is whether distilled alcohol has been added to sake or not. Increasing the percentage of alcohol in beverages like sake is often a time consuming and costly process. Sake is usually diluted by the addition of water before bottling, giving an alcohol level around 13 or 17%. If no distilled alcohol is added, it is called Junmai, which means pure rice. Junmai often refers to sake that's milled to 70%, but in the broad sense it means "pure rice sake." It is also a genshu sake, which makes it drink drier as no secondary water was added to temper the alcohol percentage. For sake lovers, honjozo sake is like table wine for everyday consumption. Brewery: Tomio Category: Junmai Ginjo, unfiltered Namagenshu Polishing percentage: 55% Rice: Yamadanishiki. The higher the alcohol content, the more Sake calories (per ml/oz). It is a special sake which gathered the skill of “Takumi (master of sake)” in Kyoto, Fushimi. Before sake is shipped from a factory, water is added to the original sake to adjust the alcohol level to 15% or thereabouts. Slight smell of ginjo , flavor of original rice and soft, mild taste are the characteristics. Since 2013, it has won the gold award for five years in a row in The International Wine Challenge, the world’s most respected blind-taste wine competition. Junmai Daiginjo “Mystery” This is an undiluted (genshu) Junmai Daiginjo brewed with top class Yamada Nishiki rice from Hyogo Prefecture, its home ground. On average throughout Japan (2011), approximately 1.80L of junmai-shu (with an alcohol percentage of 18.2) is produced from 1kg of polished rice. SHOP JUNMAI DAIGINJO Daiginjo (大吟醸) sake is the same as Junmai Daiginjo except a small amount of distilled brewer’s alcohol is added to the sake to achieve different flavor profiles. JUNMAI DAIGINJO DAIGINJO JUNMAI GINJO GINJO JUNMAI HONJOZO TOKUBETSU JUNMAI TOKUBETSU HONJOZO NO ALCOHOL ADDED LC OH ADDED PERCENTAGE OF RICE GRAIN REMAINING MILLING PERCENTAGE: (Measured as percentage of the original grain remaining) Relevant Terms: Daiginjo, Ginjo, Honjozo A l sak e imdf ro c, b ut p m o r eh i gly md, su tn aw p c . Yawaraka's mild 12% alcohol content makes it an easy-going companion to whatever emerges from the kitchen. Junmai Daiginjo: This sake variety’s name means “great ginjo.” It uses rice polished down to at least 50% and is considered the highest grade due to its labor intensive process, premium ingredients and methodology. The perfect temperature to drink. Sake is classified according to the production method such as the rice-polishing ratio, koji percentage, alcohol content, and so on. Ginjo is milled to 60% Seimaibuai and daginjo is milled to 50%. If it is 70% or lower, then it is called Honjozo. This is really a special sake that I will look forward to trying again. Ideal for lunchtime sake-sipping. On the other hand, brewing alcohols are added to “Dai Ginjo Sake”, “Ginjo Sake” and “Honjozo Sake.” Sometimes, some say that Japanese sake of Junmai type which does not contain alcohol for brewing is only a good sake. Technically, the sugar level of Sake can be found by Sake Meter Value (Nihonshudo). As mentioned earlier, junmai refers to pure rice (純米) (non-additive) sake. But Junmai also means the absence of any distilled alcohol. Sake (also spelt saké, also referred to as Japanese rice wine) is an alcoholic beverage made by fermenting rice that has been polished to remove the bran. The range and quality of sake is largely determined by the rice polishing ratio, variety of rice, variety of yeast and alcohol percentage. Sake tasting in Osaka Junmai. oz.) 本醸造酒 HONJOZO: a tad of distilled alcohol is added; generally lighter than Junmai, and often very nice at room temperature or warmed; at least 30% of rice kernel is ground away during brewing process. Junmai, 1.5 L. Sho Chiku Bai Classic Junmai 3L Tansyu Yamadanishiki . Now, with the diversification of sake, it is divided into Daiginjo sake, Junmai Daiginjo sake, Ginjo sake, Junmai Ginjo sake, Honjozo sake, and Junmai sake. One of the most important terms in the sake lexicon is the word Junmai. Honjozo sake contains added brewer’s alcohol, which gives it a cost advantage over junmai sake. Therefore, some brands prefer adding large amounts of distilled alcohol. Sake produced not by major manufacturers, but by small brewers, is called ji-zake. Addition of Alcohol . The perfect temperature to drink >View the detailed information. Sake can be infused by various fruit flavours, making it ideal for cocktails. Enjoy it warmed or chilled. What a beautiful Junmai. Classification of Sake: Tokubetsu-Junmai-shu: Alcohol percentage: 15.2%: Sake meter value-6.5: Titratable acidity: 1.75: Rice: Haenuki: Rice Polishing Rate: 60%: Serving Suggestions: Room Temp(15℃) Hot(50℃) Chilled(5℃) Warm(40℃) Food to pair with: This goes well with shrimp with mayonnaise, pork kakuni (stewed diced pork), sukiyaki: Ginjo refers to sake whose rice grains are polished to 60 percent or less; and daiginjo, to 50 percent or less. Sho Chiku Bai Classic Junmai 1.5L Gift Cask. Junmai-shu, like Honzojo-shu, must be made with rice with a Seimai Buai (degree of milling) of at least 70%. Brewed using special sake rice, it has many different types and grades depending on the brewing process, ingredients used and percentage the rice is polished. Junmai-shu uses Seimai Buai of a minimum of 70% of milled rice. Sake Texture: Junmai-ginjo: Ingredients: Yumesasara: Rice Polishing Ratio: 55%: Alcohol Percentage: 15.5%: Sake meter value-1: Acidity: 1.8: With/ without a carton: Paper box. Percentage of Alcohol: 15~16%; Amount: 720ml (24.5 fl. Note6: The word "Genshu" means "not diluted". Like Momonoshizuku, this is also a more polished Junmai, with a higher price than the normal ones. This sake gives you quite a good value for the money. Additionally, the junmai classification means that the rice used has been polished to at least 70 percent. 3. But the laws have changed, and Junmai can now be milled at any percentage, as long as the number is listed somewhere on the label. But Genshu (undiluted Sake) has higher calories as it has 20% alcohol content. This sake has a floral aroma, a well-rounded flavour and a refreshing aftertaste. However, in recent years, sake drinkers have been gravitating toward the junmai group (including junmai-shu and junmai ginjō-shu), made without distilled alcohol. Type of Sake: Junmai-ginjo; Prefecture: Kyoto prefecture; Producer: Kyohime Shuzou Co.,LTD. Bear in mind that around 70% of all sake in Japan is futsushu , and slightly less than half of all premium sake has added alcohol. 2. Recommended pairing with fatty tuna, char siew, ... 2014 Junmai Sake Competition: Gold 2008 International Wine Challenge: Champion Sake Available in 720 ML. Serving Recommendations. Sake is Japan’s most famous alcoholic drink. Hoyo “Yamadanishiki Daiginjo” Last Chance at Love ̶ Gentle, smooth and lovely, this rare sake reveals its charms gradually. No additional starch or sugar is added to the alcohol. If alcohol is added to boost ABV, that’s honjozo sake. When labeling sake, classification is determined by the rice polishing ratio, brewing technique, ingredients or a combination thereof. The alcohol content in Sake is 15-16%, so no big difference. Depending on these factors, sake may be fruity or full-bodied, dry or sweet. Sake does have a higher ABV percentage than wine, but not by much. Homare Sake Brewery Co., Ltd. is a time-honored sake brewery established in 1918. Rich and subtle. Historically, it was a milling percentage of rice of 70% remaining with 30% being milled away. Grade: Junmai Ginjo Seimaibuai: 58% Nihonshudo: +3.0 Rice: Hattan Nishiki Alcohol Percentage: 15% . Junmai daiginjo sake contains no brewers alcohol and is made with highly polished rice resulting in a premium quality sake. The term “Junmai” is used to differentiate between “pure rice” ginjo sake and ginjo sake made with brewer’s alcohol. Sometimes you'll see several different categories of Junmai. Junmai-shu Junmai-shu contains pure unadulterated sake and no brewer’s alcohol is added to it. The enticing aroma slips perfectly into a … Yamadanishiki, King of sake rice! While it’s hard to over-generalize, junmai sake tends to have a rich full body with an intense, slightly acidic flavor. This charming junmai, with its faint taste of wild plum, represents a new direction for Japanese brewers. Both can be made as pure rice sake (without added alcohol), so they're labeled Junmai Ginjo and Junmai Daiginjo. Ji-zake. This percentage has now changed and can be anything as long as it's displayed on the sake label. In other words, in the process of production, sake without alcohol added is expressed as Junmai type. Junmai. Whereas wine has an average ABV of about 10 to 15 percent, sake generally has an ABV of about 15 to 20 percent. but this doesn’t make the addition of alcohol bad. A small amount of distilled alcohol is added to junmai sake. Premium sake is classified as junmai, no alcohol added and honjozo, a small amount of alcohol added. If it is 60% or lower, then the sake is classified as Ginjo. 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