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京姬 匠 京都大吟釀 720mL

京姬 匠 京都大吟釀 720mL

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The Glenlivet 15 Years Old Single Malt Whiskey Edition Set
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Keihime Takumi Kyoto Daiginjo 720mL
Capacity (VOL): 720mL
Alcohol by volume (ABV): 15%
Origin (Region): Japan Japan
Distillery / Brand: Kyohime Syuzo
Rice polishing rate: 50%

Sake - 【Sake】Kyohime Shuzo Takumi
Won the Gold Award but still keep the price low with conscience, it is a very good choice for drinking! The Japanese sake made from whole Yamada Nishiki rice is an honorary product of Keihime Sake Brewery, which is located in Kyoto, the old capital of Japan. The fragrance is overflowing, the thickness is suitable and easy to drink, and it is a good taste that people can't stop with one mouthful! This wine is suitable for drinking hot or cold.
"Daiginjo" in the Japanese sake category, as a specific name wine, refers to Japanese sake that has a rice polishing step of less than 50%, and is fermented only with water, rice, and rice koji, and brewed alcohol is added at the same time. Compared with "Junmai Daiginjo", "Daiginjo" has added brewing alcohol, so the aroma is lighter and more prominent, and the taste is more refreshing and the finish is sharp. "Ginjo" refers to the production method of "Ginjo", which is a low-temperature fermentation method in Japanese sake, which will produce a unique aroma. To become a ginjo, strict rules must be met. The rice polishing process of "ginjo" must be less than 60%, and the rice polishing process of "daiginjo" must be less than 50%. Polished rice is a term used in brewing Japanese sake. It refers to the white rice after grinding, which accounts for the proportion of the original brown rice. The purpose of rice polishing is to remove the protein, fat, and vitamins that are not necessary for brewing Japanese sake in the outer part of the rice, leaving the "shinbai" part of the rice center composed of starch, which brings rich changes to the quality and taste of sake.

Therefore, "Daiginjo" grade Japanese sake is a grade of polished rice that grinds at least 50% of a batch of brown rice, and the resulting white rice accounts for up to 50% of the weight of the original brown rice. The brewing process of "Daiginjo" is precise. It is a high-quality Japanese sake with a taste and flavor. You can drink it cold, at room temperature, or with ice. It is not recommended to drink it heated, or the original aroma of the sake will be lost. Most of the "Daiginjo" taste delicate and refreshing, with a light and prominent aroma, which is quite recommended for those who are new to Japanese sake or beginners of Japanese sake!
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