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Kizakura Junmai Dai Ginjo Sake alc.16% vol 500ml
Kizakura Junmai Dai Ginjo Sake alc.16% vol 500ml
- A premium Junmai Dai Ginjo sake, distinguished by its refined brewing process.
- Presents a delicate and aromatic profile with a smooth, clean finish.
- Crafted with an alcohol content of 16% vol, offering a balanced and expressive character.
- Conveniently presented in a 500ml bottle, ideal for sharing or personal enjoyment.
Unleash the flavor of Japan & Korea: Kizakura Junmai Dai Ginjo Sake alc.16% vol 500ml!
Craftsmanship in Junmai Daiginjo
Kizakura Junmai Dai Ginjo Sake represents a commitment to high-quality sake production. As a Junmai Daiginjo, it signifies the highest grade, made exclusively from rice, water, yeast, and koji, with no added distilled alcohol. A defining feature is the highly polished rice, milled down to 50% of its original size to remove exterior impurities. This precise milling is crucial for extracting the pure, concentrated flavour from the grain's core. The result is a smooth, sophisticated, and remarkably clear sake, showcasing the meticulous care taken during the brewing process and offering a premium beverage that reflects traditional Japanese mastery.Delicate, Fruity Aromatics and Clarity
The flavour profile of Kizakura Junmai Dai Ginjo Sake is both fragrant and refined. It greets the palate with a sophisticated mix of fruity notes, often expressing hints of ripe peach, melon, or light pear, backed by a clean floral aroma. The texture is exceptionally silky and smooth, lacking any heavy or sharp edges. Its subtle sweetness is beautifully balanced by a crisp, moderate acidity, leading to a gentle, pure taste. The overall clarity and elegance of the flavour make it a harmonious and refreshing drink that is both easy to sip and deeply complex, highlighting the characteristic lightness of the Daiginjo style.How to Enjoy
This sake is ready to serve and best enjoyed at a specific temperature to optimize its delicate aromas. Sake Type: Junmai Daiginjo Rice Polishing Rate: 50% Serving Temperature: Best served chilled (around 5-10°C or 41-50°F).Food Pairing: Its clean, fruity, and light body makes it ideal for pairing with equally delicate dishes. It complements fresh seafood beautifully, such as sashimi and light ceviche, as well as refined appetizers like seafood carpaccio or mild, steamed poultry. Avoid heavy, strongly seasoned foods that might overpower its subtle character; instead, choose dishes that allow its elegant flavour profile to shine through.Product description created with the help of AI and reviewed by our team.
Best Before, Important Information
MHD: 03.06.2030
Product packaging, specifications, best-before date (MHD), and price are subject to change without prior notice. All information regarding the products on our website is provided for informational purposes only. The product description was created using AI tools and was carefully reviewed and approved by our editorial team before publication. Please always read the package inserts, warnings, and instructions supplied with the product before use.
Nutrition & Ingredients
| Energy | 0Kj / 0Kcal |
| Fat - of which saturated |
0,0g 0,0g |
| Corbohydrate - of which sugar |
0,0g 0,0g |
| Protein | 0,0g |
| Natrium (Salt) | 0,0g |
Rice, water, Koji mold.
Details & Importer
Manufacturer: Kizakura
Kreyenhop & Kluge GmbH & Co. KGIndustriestraße 40-4228876 OytenDeutschland
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Often bought together
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Frequently asked questions
What is the optimal temperature range for serving Kizakura Junmai Dai Ginjo to highlight its delicate aromatics?
This sake is best served chilled, typically between 40°F and 50°F (5°C and 10°C). This temperature range preserves the fruity and floral notes characteristic of a Dai Ginjo.
If used in cooking, at what stage should Kizakura Junmai Dai Ginjo be added to maximize flavor contribution without losing its delicate profile?
Due to its premium quality and delicate profile, it is best added toward the end of the cooking process or used raw in marinades and dipping sauces. Avoid prolonged, high-heat boiling to prevent the loss of refined aromatics.
How can the consumer slightly adjust the flavor profile of this specific sake without adding external ingredients, perhaps focusing on aeration or vessel choice?
Using a wide-mouthed sake glass (guinomis or wine glasses) increases surface area and allows for greater aeration, subtly opening up the aroma complexity compared to traditional narrow ochoko cups.
How does Kizakura Junmai Dai Ginjo compare to a standard Junmai sake in terms of rice polish ratio and resulting complexity?
Junmai Dai Ginjo requires a rice polish ratio of at least 50% or less, resulting in a cleaner, smoother, and often more fragrant profile than standard Junmai sake, which only requires a minimum polish of 70%.
Should this sake be paired with rich, oily foods like tempura, or delicate foods like sashimi, to maximize the tasting experience?
Its refined, clean flavor structure makes it an ideal complement for delicate cuisine such as lean white fish sashimi or light vegetable preparations. Heavy, oily foods may overwhelm its subtle characteristics.
FAQ Note: Content combines real customer questions and AI topics. All answers are verified by our Content Team.
