HIDEYOSHI Junmai Daiginjo

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2019 International Wine Challenge – Gold Medal and Trophy
The Fine Sake Awards 2016 – Grand Gold Award
International Wine Challenge 2015 – Silver Medal

Pretty aroma of pineapple, lemon curd and fresh grapes. Delicate and refreshing with a citrus tail. A storage state in the sake cellar is good. The fragrance is like the fruit of the southern country. The taste of rice is rich.

Volume: 720ml
Grade: Junmai Daiginjo
Rice: Yamadanishiki
Polish: 40%
SMV: +3.5
Acidity: 1.4
Alcohol: 15%

山田錦または秋田酒こまちを40%まで精米し、定番商品の最上位の酒質として仕込む逸品。もともと酒の旨みは米の旨みという考え方から、酒蔵周辺の食文化に最も合う酒質を模索。香味の極みをお楽しみください。

容量:720ml
原料米:山田錦
精米歩合:40%
日本酒度:+3.5
酸度:1.4
アルコール分:15度

Description

Description

✔︎ 2019 International Wine Challenge – Gold Medal and Trophy
✔︎ The Fine Sake Awards 2016 – Grand Gold Award
✔︎ International Wine Challenge 2015 – Silver Medal

Pretty aroma of pineapple, lemon curd and fresh grapes. Delicate and refreshing with a citrus tail. A storage state in the sake cellar is good. The fragrance is like the fruit of the southern country. The taste of rice is rich.

Volume: 720ml
Grade: Junmai Daiginjo
Rice: Yamadanishiki
Polish: 40%
SMV: +3.5
Acidity: 1.4
Alcohol: 15%

山田錦または秋田酒こまちを40%まで精米し、定番商品の最上位の酒質として仕込む逸品。もともと酒の旨みは米の旨みという考え方から、酒蔵周辺の食文化に最も合う酒質を模索。香味の極みをお楽しみください。

最高金賞 ワイングラスでおいしい日本酒アワード 2016

容量:720ml
原料米:山田錦
精米歩合:40%
日本酒度:+3.5
酸度:1.4
アルコール分:15度

Suzuki Shuzoten

Suzuki Shuzoten is one of the oldest continually operating sake houses in Japan, and one of Akita’s most well known and respected breweries. Founded by Matsuemon Suzuki in 1689, the brewery has been run by the Suzuki family for 19 generations. The name Hideyoshi was given to the brewery by the local lord Satake. It is said that he tasted all of the sake in Akita and judged the sake of this brewery to be the very best. For over three centuries, Suzuki Shuzoten has strived to live up to the high standards set by the Hideyoshi name.

How has Suzuki Shuzoten been able to brew such premium generation after generation? The answer begins with the sake rice they use, which is almost always of higher quality and milling than is typical for the classification. This yields smoother sakes, with incredibly long finishes. Furthermore, the brewery is committed to using only local Akita sake rice, imparting the deep, rustic flavors to their sakes that make them so exceptionally food friendly. Add to that the skill and dedication of long-time toji Shigemasa Ishizawa, and you can see why Hideyoshi sake consistently finishes strongly at competitions.

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