Естественный сладкий напиток junmai daiginjo оптом напитки рисовое
- Категории: Sak\u00E9 >>>
- Поставщик: NINKI,INC.
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Характеристики
Products Description
Volume | 720ml |
pcs/cs | 6 |
MOQ | 5c/s(30pcs) |
This new kind of sparkling junmai daiginjo meets the Japan Awasake Association's certification standards, and takes twice as much time and effort to make as typical sake.
Primary fermentation is done slowly in wooden tanks, at low temperatures, with another slow secondary fermentation period in the bottle.
Primary fermentation is done slowly in wooden tanks, at low temperatures, with another slow secondary fermentation period in the bottle.
The bottles are inverted, then, to bring the dregs to the mouth, so they can be frozen and removed.
The sake goes through low temperature pasteurization, and then allowed to mature for several months.
The result is an unclouded sake with fine carbonation, a subtle sweetness, and incredible balance that surpasses traditional sake for something completely new.
Doux Nature is a term used in champagne making, meaning a drink that is naturally sweet, without added sugar.
The result is an unclouded sake with fine carbonation, a subtle sweetness, and incredible balance that surpasses traditional sake for something completely new.
Doux Nature is a term used in champagne making, meaning a drink that is naturally sweet, without added sugar.
Alcohol:13%
Rice-Milling rate : 50%
SMV:-18
Acidity:2.8
How to drink recommendation:cool
・The fine SAKE Award,Japan HIGHEST GOLD 2019
・KURA MASTER GOLD 2019
・IWC COMMENDED 2019
Wooden Fermentation Tanks
All Bottle Aged and Quality Control
All Hand Crafted
Company Profile
We brew year-round to always offer sake at its peak of freshness and flavor.
We brews to match modern tastes, with casual daiginjo, sparkling sake, and sake made to be enjoyed in a wine glass. At the same time, we continue to use traditional wooden fermentation tanks for all our sake (apart from competition brews), and stopped maturing sake in tanks in favor of bottle ageing. All of this is done in pursuit of peak quality.
We brews to match modern tastes, with casual daiginjo, sparkling sake, and sake made to be enjoyed in a wine glass. At the same time, we continue to use traditional wooden fermentation tanks for all our sake (apart from competition brews), and stopped maturing sake in tanks in favor of bottle ageing. All of this is done in pursuit of peak quality.
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