Kiheiji Junmai Daiginjo Genshu

$108.00 USD
Nihonshu Capital
Product description

This is a pure rice daiginjo sake made from the sake rice "Gin Ginga" which is suitable for sake brewing in Iwate Prefecture and polished up to 40%. It is bottled as it is, without further processing. This sake is named after the founder Kiheiji and is a pure rice daiginjo sake with a rich and deep taste and the aroma of ginjo. Enjoy the skills of the Nanbu brewers.

    Required in units of 6 bottles (multiples of 6) per brewery
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Detailed Information
Volume 720ml
IngredientsRice, Rice Koji
Alcohol Level  
Alcohol Level
16.0 % vol.
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.
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.
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.
Professional Review

"It has a lactic fermentation aroma with hints of young grass, plums and, in the distance, sweetened yoghurt or custard cream. The rich rice flavour and clear, kuzumochi-like sweetness never linger on the palate, and when served cold or at room temperature, it has a wonderful sharpness that brings it all together."

Pairing Suggestion: Drooling chicken, kimchi, apricot tart, roast duck.
Shuhei Nitta

Professional French Chief & YUKARI Special Ambassador

"It has a dominant aroma of banana, harmonizing with vibrant scents of muscat grapes and acacia. There is a lively green note reminiscent of ramune (a Japanese carbonated drink with a honey-lime flavor) and self-heal, along with nuances of custard and Weshaar's confectionery in the lingering aftertaste. The taste is refreshing, resembling fermented milk beverages like Calpis. It is recommended to serve at a temperature range of 10 to 15°C, in a tulip glass."

Pairing Suggestion: Sashimi of red snapper, squid with a sprinkling of yuzu zest and salt.
Shuntaro Tsuruta

Sommelier of Sake / Sake Diploma & YUKARI Special Ambassador