Sake

Sake, is Japanese rice wine, is an alcoholic beverage made by fermenting rice that has been polished to remove the bran. … Like other rice wines, when sake is brewed, these conversions occur simultaneously.

There are some health benefits to drinking Japanese sake in moderation. Sake reduces the risk of having cancer, helps prevent osteoporosis and diabetes, can help to reduce high blood pressure, and even makes your skin clearer because it reduces the production of melanin so sunspots become less visible

Styles of sake produced with standard quality sake rice and only the permitted ingredients: rice, water, koji, yeast and alcohol.

Polishing Ratio:

Junmai

not specified

Tokubetsu Junmai

60% or less and or brewed with a special ingredient, technique, etc.

Junmai Ginjo

60% or less

Junmai Daiginjo

50% or less

Sasanokawa Jyunmai Ginjyo (Black)

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Junmai Ginjo is Sake made with rice polished down to 60% of the grain remaining. It is made in a very labor intensive way, fermented at colder temperatures for a longer period of time. Junmai Ginjō is produced from purely rice, water, yeast. This Sake has a beautiful silvery colour with a fresh aroma with hints of Jasmine rice and almond.  A delicious sake with a creamy, sweet front palate, lightly tart side palate and a long dry finish.  Delicate and refined.

  • ABV: 15%
  • Volume: 720mL
  • Sake Type: Jyunmai Ginjo
  • Sake Rice: Miyamanishiki, Koshihikari
  • Rice Milling Rate: 60%
  • Acidity: 1.5
  • SMV ±0.0