Name: Sanzen Junmai Ginjo Asahi
Brand: Inter Rice Asia
SKU: SANZ-JGAX-72
Availability: OutOfStock

Price

Description
Profile
Sake Sweetness
Awards

Description

Clear notes of pomelo, cream cheese, rainwater on the nose. Crisp, dry and light-bodied with a subtle astringency that leads to a light finish.

Well integrated alcohol and a very easy drinking sake.

Profile

Grade	Junmai Ginjo
Polishing Ratio	55%
Rice Type	Asahi
Alcohol	16.5%
Prefecture	Okayama
Brewery	Kikuchi Shuzo

Sake Sweetness

Awards

Fine Sake Awards 2022, 2021, 2024 - Gold
Kura Master 2024 - Gold

This is a Warehouse Exclusive Sake

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What are Warehouse Exclusive Sakes?

These Sakes are only sold and supplied to restaurants and bars in Singapore. We do not sell these Sakes on our Online Store.

Can I buy these Sakes at the Warehouse?

Absolutely. These sakes are exclusively available for sale at our Warehouse. Come by and browse around!

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Customer Reviews

5.0 Based on 3 Reviews

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03/09/2020

Gracie

Singapore

Sanzen Junmai Ginjo, Asahi.

Very refreshing, by far this is one of my favorite sake. It has a punch of pomelo and grapefruit notes :)

05/09/2020

Melvyn Y.

Singapore

Life goes on

Virus or no virus, drinking goes on

05/28/2020

Patrick A.

Singapore

Sanzen is one of those brands which you can’t go wrong with

Clear, faint-yellowish hue appearance with slightly high viscosity. Nose: Pineapple, pear, cottage cheese, withered leaves, fresh cream. Palate: Pineapple, pear, fresh cream, withered leaves, nutmegs. Body: Medium. Alcohol: Medium. Umami: Medium (+). Acidity: Medium. Personal opinion: Sake has a clear, faint-yellowish hue appearance with slightly high viscosity. Some Ginjo-ka are present, but it tends to be overshadowed by the earthy/woody notes as the sake gets warmer/less chilled. Similar notes were observed on the palate, though some spice notes can be observed too. Sake has a creamy and silky texture, and feels slightly dry. It has a medium intensity of attack, with a crisp finish. Well-balance sake in terms of taste, texture, and aroma; makes it easy to pair it with a wide range of food, from maybe italian spices to stronger tasting food like Akami. I’m inclined to call it a jun-shu.