This is "Junmai Daiginjo",
made from 100% "Yamadanishiki" -
the king of sake rice.
It is made with “Fushimizu” (the soft water of the Fushimi region) and from exclusively “Yamadanishiki”. The rice polishing ratio is 50%. It is fermented at lower temperature - around 10℃ - to enhance the apple or banana-like flavor. Also, this is “Junmai shu”, which includes more “Umami” from the rice. Please enjoy this authentic Junmai Daiginjo on your special occasions!
Made from 100% “Yamadanishiki” -
the king of sake rice.
It has a longer stalk, and is difficult to grow safely because it is susceptible to the effect of wind. But, it is large grain and has a white core inside, making “Yamadanishiki” one of the best varieties for sake making.
The white core is so fragile that we have to polish very carefully. It takes about 28 hours from brown rice to 50% polishing ratio. The more it is polished, the more pure the starch of the rice becomes. That means the taste of sake will be more pure and fine.
The fermentation temperature is around 10℃. It is lower than usual to enhance the fruity flavor. Also, the taste and texture are softer and milder because yeast works slowly and gently. On the other hand, this sake is “Junmai shu”, so the taste is richer.
When it is served at cold temperatures, you can enjoy the fruity flavor of “Junmai Daiginjo”. Also, the typical white wine glass is suitable for serving this premium sake!
The flavor of "S" Junmai Daiginjo is pure and aromatic. So it matches well with simple dishes which bring out the original taste or flavor.
