Ref NISZY3

Junmai Daiginjo GIN Sake - 720ml

38,00 €

52,78 € / L

Acclaimed
Abundance of umami
48% polishing

Zuiyo Junmai Daiginjo Gin sake is made from Yamada Nishiki, one of the most prized sake rice varieties, polished to 48%. It is abundant in umami with elegant aromas.

Junmai Daiginjo GIN Sake - 720ml720ml38,00 €

テイスティングのヒント

Tasting notes

Perfect pairings

In terms of tasting, this sake pairs particularly well with sushi, sashimi, steamed vegetables, and light dishes such as white fish, steamed chicken, salad, etc. This very interesting sake is a perfect match for French cuisine.

Description

This exquisite sake, with its powerful umami, offers a rich and aromatic bouquet — floral and fruity, evoking green apple, pear, melon, yellow peach, and mango. The luxurious flavours, long on the palate, almost saline and iodised, blend freshness, bitterness, acidity, and complexity.

We love the fresh notes of cereal, fresh almond, sourdough, and kiwi. This pertinent, long-lasting sake, low in sweetness, expresses the rice notes beautifully.

Characteristics

Weight: 72 g
Recommendation: ALCOHOL ABUSE IS DANGEROUS FOR YOUR HEALTH. DRINK RESPONSIBLY. DRINKING ALCOHOLIC BEVERAGES DURING PREGNANCY, EVEN IN SMALL AMOUNTS, CAN HAVE SERIOUS CONSEQUENCES FOR THE HEALTH OF THE CHILD. THE SALE OF ALCOHOL TO PERSONS UNDER THE AGE OF 18 IS PROHIBITED
Capacity: 720 ml net
Product: Saké

Production notes

Pure alcohol volume: 16%
Excise category: W200

Origin

Origin: Kumamoto, Japan
Brewer: ZUIYO
Producer: ZUIYO

Zuiyo

Founded in 1867 in Kawashiri, a historic hub of the rice trade under the Hosokawa reign, Zuiyo Co. was the first brewery to transition local production from akazake to sake, playing a major role in its development in Kumamoto, notably through the establishment of the Sake Institute in 1909.

Today led by Kentaro Yoshimura, who is closely involved in production, the house collaborates with local rice farmers to craft award-winning sakes, favouring lightly polished, fertiliser-free rice in order to fully reveal its natural potential. Despite the damage caused by earthquakes, the brewery continued its operations thanks to the support it received, drawing on the consistent groundwater from Aso, and pursues an approach combining the preservation of traditions, innovation, and the promotion of the Kumamoto yeast to create balanced, expressive sakes in harmony with gastronomy.