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Kyushyu the best of rice wine traditional method from Japan
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Meorient Import & Export Co.LTD
China - Hangzhou
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Nearest Port
Hangzhou,Shanghai
Accepted Delivery Terms
Employees
5-10人
Accepted Payment Currency
USD,CNY
Average Lead Time
45 Day(s)
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Product Specifications
--Product Description
Product Description
Junmai-Sake
Ingredients: rice, koji made from rice, water
Characteristics: it is precisely because junmai-shu is made only from rice that it boasts rice’s natural “umami” taste and rich flavor.
Characteristics: it is precisely because junmai-shu is made only from rice that it boasts rice’s natural “umami” taste and rich flavor.
Rice-polishing Ratio
The rice-polishing ratio is the ratio of polished rice (which is made from brown rice by removing the outer portion) to unpolished rice, expressed as a percentage.
Ginjo-Sake
Ingredients: rice, koji made from
rice, water, distilled alcohol
Characteristics: Gives rise to a
fruity, delicate flavor.
Product Detail
◆ KANHOKUTO - Junmai Daiginjo [GINYU]
This is the pinnacle of KANHOKUTO’s achievements. The well-established creation of this sake, with its thorough emphasis on the foundation of sake brewing, brings out the maximum appeal of the rice itself. This sake is elegant, with a playful temperament between a full-bodied base flavor you’ll never tire of and a nicely crisp finish. It is an excellent sake that lives up to its status as our brewery’s most prominent product.
Name | Kanhokuto Junmai Daiginjo [GINYU] |
ABV | 16% |
VOL | 6 Bottles(720㎖)/Carton |
SMV (Sake Meter Value) | +4.5 |
Acidity | 1.7 |
Rice used | For koji-mold：Yamada Nishiki |
For moromi：Yamada Nishiki | |
Code | K1628 |
◆ KANHOKUTO - Daiginjo [GINYU]
Daiginjo Ginyu is a sake brewed carefully, with an appreciation for each grain of rice. It has a crisp, refreshing fragrance and gently bodied notes.
Name | Kanhokuto Daiginjyo [GINYU] |
ABV | 17% |
VOL | 6 Bottles(720㎖)/Carton |
SMV (Sake Meter Value) | +4.0 |
Acidity | 1.7 |
Rice used | For koji-mold：Yamada Nishiki |
For moromi：Yamada Nishiki | |
Code | K1529 |
◆ KANHOKUTO - Junmai Ginjo
Our Junmai Ginjo has a mild fragrance and light, smooth flavor that unfolds in the mouth. It uses 100% Yamada Nishiki rice, famous for its use in the best sake and farmed by contract in the Kama area. It is prepared using Kumamoto yeast and is a sake with a clean, refined flavor.
Name | Kanhokuto Junmai Ginjo |
ABV | 15% |
VOL | 12 Bottles(720㎖)/Carton |
SMV (Sake Meter Value) | +4.0 |
Acidity | 1.8 |
Rice used | For koji-mold：Yamada Nishiki |
For moromi：Yamada Nishiki | |
Code | K1420 |
◆ KANHOKUTO - Ginjo
Our Ginjo has a gentle fragrance and mild, well-rounded flavor, with an exquisite harmony between the two. It uses 100% Yamada Nishiki rice and is prepared using Kumamoto yeast. This sake has a refined flavor that makes for an exhilarating drink.
Name | Kanhokuto Ginjo |
ABV | 15% |
VOL | 12 Bottles(720㎖)/Carton |
SMV (Sake Meter Value) | +4.0 |
Acidity | 1.6 |
Rice used | For koji-mold：Yamada Nishiki |
For moromi：Yamada Nishiki | |
Code | K1024 |
◆ KANHOKUTO - Junmai Special
Our Junmai has a gentle flavor that cascades crisply and cleanly. It is a sake with a mild fragrance and rich taste that stays distinctive. This is our brewery’s staple sake, and it pairs well with a meal whether enjoyed cold or hot.
Name | Kanhokuto Junmai Special |
ABV | 15% |
VOL | 12 Bottles(720㎖)/Carton |
SMV (Sake Meter Value) | +3.5 |
Acidity | 1.7 |
Rice used | For koji-mold：Yamada Nishiki |
For moromi：Yume Ikkon | |
Code | K1123 |
◆ KIKU TAMANOI - Junmai Ginjo
Kiku Tamanoi Junmai Ginjo is a sake that values the harmony between its mild fragrance and enticing taste.
Name | KIKU TAMANOI Junmai Ginjo |
ABV | 15% |
VOL | 12 Bottles(720㎖)/Carton |
SMV (Sake Meter Value) | +3.0 |
Acidity | 1.7 |
Rice used | For koji-mold：Yamada Nishiki |
For moromi：Yamada Nishiki | |
Code | K2120 |
◆ TAMANOI - Junmai
Tamanoi Junmai is a sake that allows you to experience a gentle richness within its robust flavor.
Name | TAMANOI Junmai |
ABV | 14% |
VOL | 12 Bottles(720㎖)/Carton |
SMV (Sake Meter Value) | +1.0 |
Acidity | 1.8 |
Rice used | For koji-mold：Yume Ikkon |
For moromi：Yume Ikkon | |
Code | K3226 |
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