Izumibashi Tokusen Junmai Daiginjo Kimoto
Tasting Notes
A Junmai Daiginjo sake made using the traditional Kimoto-zukuri method and with Izumibashi-grown Yamada Nishiki rice polished to 40%. It has a mild aroma of ripe apples, orange blossoms, and jackfruit with a gentle sweetness and a smooth umami finish on the palate. The juicy acidity is veiled by its full mouthfeel, bouncy texture, and hints of straw.
Overview
Food Pairings: Seafood, Vegetables, Soy-Simmered Dishes, Uni/Sea Urchin, Oden, Foods with solid Umami
Specifications
Class: Junmai Daiginjo
Rice: Yamada Nishiki
Rice-Polishing Ratio: 40%
ABV: 16%
Size: 720ml
Brewery Profile
Trade Resources
Specification Sheets & Bottle Images
Tasting Notes
A Junmai Daiginjo sake made using the traditional Kimoto-zukuri method and with Izumibashi-grown Yamada Nishiki rice polished to 40%. It has a mild aroma of ripe apples, orange blossoms, and jackfruit with a gentle sweetness and a smooth umami finish on the palate. The juicy acidity is veiled by its full mouthfeel, bouncy texture, and hints of straw.
Overview
Food Pairings: Seafood, Vegetables, Soy-Simmered Dishes, Uni/Sea Urchin, Oden, Foods with solid Umami
Specifications
Class: Junmai Daiginjo
Rice: Yamada Nishiki
Rice-Polishing Ratio: 40%
ABV: 16%
Size: 720ml
Brewery Profile
Trade Resources
Specification Sheets & Bottle Images
Tasting Notes
A Junmai Daiginjo sake made using the traditional Kimoto-zukuri method and with Izumibashi-grown Yamada Nishiki rice polished to 40%. It has a mild aroma of ripe apples, orange blossoms, and jackfruit with a gentle sweetness and a smooth umami finish on the palate. The juicy acidity is veiled by its full mouthfeel, bouncy texture, and hints of straw.
Overview
Food Pairings: Seafood, Vegetables, Soy-Simmered Dishes, Uni/Sea Urchin, Oden, Foods with solid Umami
Specifications
Class: Junmai Daiginjo
Rice: Yamada Nishiki
Rice-Polishing Ratio: 40%
ABV: 16%
Size: 720ml