Juyondai Daiginjo Yamadanishiki

Juyondai Daiginjo Yamadanishiki

Juyondai Daiginjo Yamadanishiki

2 reviews
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Japanese Name
Juyondai Nakadori Daiginjo Banshu Yamadanishiki 十四代 中取り 大吟釀播州山田錦　生詰

Banshu is the old name of Harima Region in Hyogo, which is known for making the best Yamadanishiki. It was recently awarded GI Status. Fruity and gorgeous aroma of melon, Juicy & Fruity without being cloying.

This is probably the most characteristic Juyondai Sake. Clean, Fruity & Juicy.

Bottled on September 2021

Grade Daiginjo
Polishing Ratio 35%
Rice Type Yamadanishiki
Alcohol 15%
Prefecture Yamagata
Brewery Takagi Shuzo

None

ml
  • In stock, ready to ship
  • Inventory on the way
Tax included.

Free shipping on all orders above $200! $10 delivery flat fee for orders below $200.

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Customer Reviews

Customer Reviews
4.5 Based on 2 Reviews
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Filter Reviews:
P
12/02/2020
Patrick
Singapore Singapore
I recommend this product

Tasty and refreshing

Sake is flavourful, and the sweetness and fruity notes makes it a refreshing sake to have. Evident notes of lactic and Ginjo, such as melon, pear, and apple, on both the nose and palate. Ideal to serve it chilled.

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D
12/17/2020
drunkard_sailor
Singapore Singapore
I recommend this product

Sake is flavourful, and the sweetness makes it a refreshing sake

Appearance: Clear, pale, lemon-green appearance with high viscosity. Nose: Sake has clean nose, with medium (+) intensity in aroma, in notes of Lactic/Dairy (Fresh cream, yoghurt, sour cream), and Ginjo (melon, pear, apple). Palate: Sake is medium sweet, with medium umami and acidity, medium level of perceived alcohol, medium body with velvety texture and medium (+) flavour intensity in notes of Ginjo (melon, pear, apple), and Lactic/Dairy (Fresh cream, yoghurt, sour cream). Sake has a medium finish length, with Ginjo notes more apparent than Lactic/Dairy notes on the palate, as compared to the nose. Conclusion: Sake is flavourful, and the sweetness makes it a refreshing sake to have, although a bit more acidity would have been better.

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