Junmai Daiginjo “Minume”

Junmai Daiginjo

Junmai Daiginjo "Minume"

Taste and character

Rich and sharp taste of main stream Nada with a graceful aroma like a forest.

When Sawanotsuru was established in Nishi-go in Nada in 1717, this location that flourished as a sacred ground for sake-brewing was known as "Minume." The "Kimoto method Junmai Daiginjo Minume" was named after this locale.
This Daiginjo uses 100% Hyogo-produced Yamadanishiki, the king of sake rice, is polished to 45% and brewed using the Kimoto method with Nada-Miya spring water from Mt. Rokko added. The Kimoto method maximizes the savory taste of rice bringing out the rich and sharp taste of main stream Nada with a graceful aroma like a forest, in which Sawanotsuru's inherited skills are mobilized with great care into this work of confidence.

kind
Junmai daiginjo-shu
type
Aromatic
Rice-polishing rate
45%
alcohol content
16.5%
Sake meter value
+1.0
Acidity
1.4
Amino acid content
1.0

Ingredients

Rice (produced in Japan), koji (rice produced in Japan)

Quantity

720ml

Storage method

Store in a cool dark place.
Best when consumed immediately after opening.