Sanzen Junmai Ginjo Asahi

Sanzen Junmai Ginjo Asahi
Sanzen Junmai Ginjo Asahi

Sanzen Junmai Ginjo Asahi

3 reviews
Regular price $112.00
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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.

Grade Junmai Ginjo
Polishing Ratio 55%
Rice Type Asahi
Alcohol 16.5%
Prefecture Okayama
Brewery Kikuchi Shuzo
  • Fine Sake Awards 2022, 2021, 2024 - Gold
  • Kura Master 2024 - Gold
ml
  • In stock, ready to ship
  • Inventory on the way
Tax included.

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Customer Reviews

Customer Reviews
5.0 Based on 3 Reviews
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Filter Reviews:
G
03/09/2020
Gracie
Singapore 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 :)

MY
05/09/2020
Melvyn Y.
Singapore Singapore
I recommend this product

Life goes on

Virus or no virus, drinking goes on

Inter Rice Asia  Review
PA
05/28/2020
Patrick A.
Singapore Singapore
I recommend this product

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.

Inter Rice Asia  Review
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