SAKURAMASAMUNE
Kinmare Kinshojushoshu
Kinmare Kinshojushoshu
Sake Type (designation) Daiginjo
Rice Yamadanishiki (from Yokawa)
Rice Polishing Ratio 35%
Alcohol Content (by volume) 18%
Sake Mater Value +2.5
Acidity 1.20
sweet
middle
medium dry
dry
5C
(41F)
10C
(50F)
15C
(59F)
20C
(68F)
35C
(95F)
40C
(104F)
45C
(113F)
50C
(122F)

limited product: only the Gold Prize winning year

@@"Kinmare Kinshojushoshu" is daiginjo-shu awarded the Gold Prize at the Annual Japan Sake Awards 2013 (held under the auspices of the National Research Institute of Brewing and the Japan Sake and Shochu Makers Association; this year marks 101st Annual Japan Sake Awards, which were first held in 1911).
@@ It uses Yamadanishiki which is one of the best types of rice for brewing, especially from Yokawa-cho (Special A district for cultivating it). This daiginjo genshu is brewed by hand in the whole process and it has a right balance of flavor.

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