The «Junmai» Daiginjo, a class of its own...
Which sake is the best?
'Purely a matter of taste', says Certified Sake Professional Marc Nydegger. 'For some, the pithy yeast note wins out, others enjoy the umami flavour and still others appreciate the complexity of the filigree.'
The «Junmai» Daiginjo, a class of its own...
Daiginjo and Junmai Daiginjo are the finest premium sake. They are produced by long-term fermentation at a low temperature, resulting in a very fine and delicate product.
Decisive criteria for the classification of sake are the rice polishing rate and the addition of brewing alcohol. The rice polishing rate of these top products is 50% or less - often as low as 35%.
The results are lively, very complex, well-rounded and balanced high-end sake - fascinating in their multi-layered flavour and simply specials in their own category.
° Junmai Daiginjo °
The Inatahime Junmai Daiginjo 30 Limited is a very complex and tangy-spicy Genshu. Floral, fruity and nutty on the nose and full-bodied, fresh and herbaceous on the palate.
The Shirayuki Banzaimon, also a Genshu, is highly complex, delicate, fragrant and aromatic, with a beautiful, rounded flavour of cooked fruit.
The Kokuryu Nizaemon is a Koshu pressed using the extravagant Tobin-dori method. Fresh, crisp and tart on the nose, followed by a fruity, aromatic presence on the palate, with a slight spiciness and an almost creamy finish.
° Daiginjo °
The Kokuryu Ryu Daiginjo is a truly lively sake. Amazingly complex, elegantly rounded and gently aromatic, with a concise bouquet, a fruity sharpness and a long aftertaste.
The matured Kuzuryu Daiginjo has a pleasantly soft and fruity flavour. As the drinking temperature increases, it becomes elegant and soft on the palate, an exciting sake from cold to warm, for a cosy, suitably velvety drinking sensation.
The Kokuryu Hachijuhachigo, pressed using the time-consuming Tobin-dori method, has a spicy and floral bouquet and a smooth, flavoursome and fruity palate. Very lively, with a pleasant acidity and a slightly bitter finish.