It is also a genshu sake, which makes it drink drier as no secondary water was added to temper the alcohol percentage. Moreover, it received the Champion Sake … This means that no more than 70% of the rice maintains its original size. Junmai-shu Junmai-shu contains pure unadulterated sake and no brewer’s alcohol is added to it. Yamadanishiki, King of sake rice! If it is 70% or lower, then it is called Honjozo. Rich and subtle. Yawaraka's mild 12% alcohol content makes it an easy-going companion to whatever emerges from the kitchen. Ideal for lunchtime sake-sipping. Sake tasting in Osaka Junmai. While it’s hard to over-generalize, junmai sake tends to have a rich full body with an intense, slightly acidic flavor. Tansyu Yamadanishiki . But Junmai also means the absence of any distilled alcohol. Bear in mind that around 70% of all sake in Japan is futsushu , and slightly less than half of all premium sake has added alcohol. Junmai, 1.5 L. Sho Chiku Bai Classic Junmai 3L Homare Sake Brewery Co., Ltd. is a time-honored sake brewery established in 1918. Because sake does not undergo distillation, the highest possible ABV is around 20%, but the average comes in at around 15-16% (20% sake are rare), so you can be sure that any percentage on a bottle of sake higher than 20% is most definitely going to be the rice polishing ratio. Ginjo refers to sake whose rice grains are polished to 60 percent or less; and daiginjo, to 50 percent or less. Sake produced not by major manufacturers, but by small brewers, is called ji-zake. JUNMAI DAIGINJO DAIGINJO JUNMAI GINJO GINJO JUNMAI HONJOZO TOKUBETSU JUNMAI TOKUBETSU HONJOZO NO ALCOHOL ADDED LC OH ADDED PERCENTAGE OF RICE GRAIN REMAINING MILLING PERCENTAGE: (Measured as percentage of the original grain remaining) Relevant Terms: Daiginjo, Ginjo, Honjozo A l sak e imdf ro c, b ut p m o r eh i gly md, su tn aw p c . Recommended pairing with fatty tuna, char siew, ... 2014 Junmai Sake Competition: Gold 2008 International Wine Challenge: Champion Sake Available in 720 ML. Ji-zake. Yamada Nishiki rice does not break even if polished to a high degree. Whereas wine has an average ABV of about 10 to 15 percent, sake generally has an ABV of about 15 to 20 percent. 3. Percentage of Alcohol: 15~16%; Amount: 720ml (24.5 fl. Brewed using special sake rice, it has many different types and grades depending on the brewing process, ingredients used and percentage the rice is polished. Brewery: Tomio Category: Junmai Ginjo, unfiltered Namagenshu Polishing percentage: 55% Rice: Yamadanishiki. The perfect temperature to drink. There are some sake purists who extol the virtues of junmai sake as being ‘traditional’ (and of course it is gluten free!) Sake can be infused by various fruit flavours, making it ideal for cocktails. A larger value of SMV means more calories in Sake. but this doesn’t make the addition of alcohol bad. Hoyo “Yamadanishiki Daiginjo” Last Chance at Love ̶ Gentle, smooth and lovely, this rare sake reveals its charms gradually. This alcohol is high on fragrance and has a full body, delicate taste and a brief tail. For sake lovers, honjozo sake is like table wine for everyday consumption. This charming junmai, with its faint taste of wild plum, represents a new direction for Japanese brewers. Grade: Junmai Ginjo Seimaibuai: 58% Nihonshudo: +3.0 Rice: Hattan Nishiki Alcohol Percentage: 15% . Junmai-shu uses Seimai Buai of a minimum of 70% of milled rice. But Genshu (undiluted Sake) has higher calories as it has 20% alcohol content. If it is not and has a level around 17 to 20%, then it is referred to as Genshu. The taste was balanced with a surprising structure for a junmai. If it is 60% or lower, then the sake is classified as Ginjo. This tokubetsu junmai sake (meaning 'special pure rice wine') has been made using 100% Yamada Nishiki rice, which is famous for its use in high quality sake, and Japan-made koji (rice malt or rice mould). The perfect temperature to drink >View the detailed information. It is a special sake which gathered the skill of “Takumi (master of sake)” in Kyoto, Fushimi. Sometimes you'll see several different categories of Junmai. Enjoy it warmed or chilled. oz.) The alcohol content in Sake is 15-16%, so no big difference. This percentage has now changed and can be anything as long as it's displayed on the sake label. Junmai-shu, like Honzojo-shu, must be made with rice with a Seimai Buai (degree of milling) of at least 70%. Junmai Daiginjo “Mystery” This is an undiluted (genshu) Junmai Daiginjo brewed with top class Yamada Nishiki rice from Hyogo Prefecture, its home ground. It’s a Junmai Muroka with a flavor-forward palate and a bit higher than usual alcohol percentage. Serving Recommendations. Junmai. However, in recent years, sake drinkers have been gravitating toward the junmai group (including junmai-shu and junmai ginjō-shu), made without distilled alcohol. The term “Junmai” is used to differentiate between “pure rice” ginjo sake and ginjo sake made with brewer’s alcohol. Sho Chiku Bai Classic Junmai 1.5L Gift Cask. Now, with the diversification of sake, it is divided into Daiginjo sake, Junmai Daiginjo sake, Ginjo sake, Junmai Ginjo sake, Honjozo sake, and Junmai sake. Increasing the percentage of alcohol in beverages like sake is often a time consuming and costly process. Note6: The word "Genshu" means "not diluted". Historically, it was a milling percentage of rice of 70% remaining with 30% being milled away. Junmai Daiginjo: This sake variety’s name means “great ginjo.” It uses rice polished down to at least 50% and is considered the highest grade due to its labor intensive process, premium ingredients and methodology. But the laws have changed, and Junmai can now be milled at any percentage, as long as the number is listed somewhere on the label. This is really a special sake that I will look forward to trying again. Sake is usually diluted by the addition of water before bottling, giving an alcohol level around 13 or 17%. Another thing you should know about the classification is whether distilled alcohol has been added to sake or not. If no distilled alcohol is added, it is called Junmai, which means pure rice. Since 2013, it has won the gold award for five years in a row in The International Wine Challenge, the world’s most respected blind-taste wine competition. It is smooth and gentle, with sweetness and acidity in finely etched balance. Junmai often refers to sake that's milled to 70%, but in the broad sense it means "pure rice sake." No additional starch or sugar is added to the alcohol. 2. Slight smell of ginjo , flavor of original rice and soft, mild taste are the characteristics. Before sake is shipped from a factory, water is added to the original sake to adjust the alcohol level to 15% or thereabouts. On the other hand, brewing alcohols are added to “Dai Ginjo Sake”, “Ginjo Sake” and “Honjozo Sake.” Sometimes, some say that Japanese sake of Junmai type which does not contain alcohol for brewing is only a good sake. Sake Texture: Junmai-ginjo: Ingredients: Yumesasara: Rice Polishing Ratio: 55%: Alcohol Percentage: 15.5%: Sake meter value-1: Acidity: 1.8: With/ without a carton: Paper box. In other words, in the process of production, sake without alcohol added is expressed as Junmai type. Sake is Japan’s most famous alcoholic drink. Junmai refers to pure sake, pure in the sense that no adjuncts (starches or sugars other than rice added to the fermenting mixture) were used, and that no brewer's alcohol was added either. Type of Sake: Junmai-ginjo; Prefecture: Kyoto prefecture; Producer: Kyohime Shuzou Co.,LTD. 本醸造酒 HONJOZO: a tad of distilled alcohol is added; generally lighter than Junmai, and often very nice at room temperature or warmed; at least 30% of rice kernel is ground away during brewing process. If alcohol is added to boost ABV, that’s honjozo sake. Ginjo is milled to 60% Seimaibuai and daginjo is milled to 50%. Premium sake is classified as junmai, no alcohol added and honjozo, a small amount of alcohol added. Therefore, some brands prefer adding large amounts of distilled alcohol. Sake does have a higher ABV percentage than wine, but not by much. When labeling sake, classification is determined by the rice polishing ratio, brewing technique, ingredients or a combination thereof. Normally each sake is diluted to achieve an alcohol percentage of around 15-16degrees. 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