JUNMAI GINJO – SHU
JUNMAI DAIGINJO–SHU
Junmai Ginjo-shu is next level. Its production is labour intensive and uses rice polished to a higher degree of at least 60%. It is fermented at colder temperatures for longer, giving the Ginjo-shu a distinctive flavour profile that is elegantly light and aromatic with fresh fruit characters.
Daiginjo-shu is even higher quality again. This sake is fermented at a colder temperature and applies greater control in the brewing process with at least 50% highly polished rice. It is the highest grade of sake and is light in texture, exhibiting fragrant, fruity and complex characters with subtle nuances of flavour.
MANATSURU JUNMAI GINJO 720ML
186494 $39.00
IKEKAME ‘TURTLE RED’ JUNMAI DAIGINJO 720ML
189187 $38.00
Made with Miyama Nishiki rice in the Miyagi Prefecture, this delightful sake is well-rounded with a mellow and rich palate. A premium sake with a rice polishing ratio of 50%, it exhibits aromas of gentle incense with a clean and smooth finish.
Another rare sake brewed with black koji from Ikekame brewery in the Fukuoka Prefecture. Its Turtle Red sake is aromatic and complex and exhibits a fine acidity and flavours of red berry fruit and umami on the palate with a rich texture and clean finish. Pair it with finely sliced Wagyu steak.
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SHUNNOTEN JUNMAI GINJO 720ML 188984 $31.00 The label of this super-premium sake features the warbler that sings in February when it is icy cold, a time when quality sake in Japan is produced. The nose sings of fruit and flower aromas while the palate is a complex fusion of sweet sour and a pleasant taste of Japanese plum on the finish.
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