Hiroki Junmai Genshu On the rocks

Price
$109.00 USD
Nihonshu Capital
Product description

【Limited Edition - Summer 2023、E/strong>

A full-bodied and richly flavored Junmai Genshu with a plumpness and depth. It has a solid dryness that provides a satisfying taste even when consumed as is. However, when ice is added as the name suggests, the sweetness tightens, and it enhances the smoothness in the throat. As the ice melts, the alcohol content softens, resulting in a gentle mouthfeel.

Made from rice produced in Iwate Prefecture with a 70% polishing ratio. Alcohol content: 18%.

    Required in units of 6 bottles (multiples of 6) per brewery
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Size

Quantity
Detailed Information
Volume 720ml
IngredientsN/A
RegionIwate
Alcohol Level  
Alcohol Level
N/A
N/A
Sake Meter Level  
Sake Meter Level
An indicator of the sweetness or dryness of sake. Generally, a negative value indicates sweetness, while a positive value indicates dryness.
N/A
Acid Level  
Acid Level
A numerical expression of the total amount of acidity. A high acid level indicates sharpness and richness, while a low indicates lightness and sweetness.
N/A
Polish Level  
Polish Level
The ratio of rice remaining after scraping from the outside. By shaving off the surface layer, sake can be made with a distinctive aroma and free of impurities.
N/A
Iwate
Professional Review

"The nose evokes the maillard of roasted rice and iron pots. There are also dry notes of straw and firewood, and nuances of young blue and washed cheeses. The attack on the palate is reminiscent of vermouth. It has a sweetness similar to that of matured shochu, but with the flavour of sake rice. Recommended served cold."

Pairing Suggestion: Claypot meat, Tong Po Lo, Singapore Bhakthee, braised pork belly. Paella with aioli sauce, fresh smoked swordfish, chevre cheese.
Shuhei Nitta

Professional French Chief & YUKARI Special Ambassador

"Overall, rather than the more intense fruit notes, the aroma is dominated by the green notes brought about by the alcohol and the steamy notes from the ageing process. There are also sweetnesses like custard cream, chestnuts, root vegetables like burdock root and cedar elements. Complexity increases as the temperature rises, with exotic notes reminiscent of cinnamon and Shaoxing wine. The palate has an impressive balance of strong alcohol and sticky, rounded umami. Serve at 50°C or on the rocks with 20 cc of water added to a 180 cc pitcher."

Pairing Suggestion: Mimolette, cottage cheese, firefly squid with vinegared miso, smoked caviar.
Shuntaro Tsuruta

Sommelier of Sake / Sake Diploma & YUKARI Special Ambassador

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