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Kuroryu Junmai Daiginjo Yamadanishiki 35% Sake, Echizen Urumi-lacquered Gift Box [Scheduled to arrive in early September]

Kuroryu Junmai Daiginjo Yamadanishiki 35% Sake, Echizen Urumi-lacquered Gift Box [Scheduled to arrive in early September]

福井県／黒龍酒造

*The maximum number of this product per person is two. Due to system limitations, there is no limit on the quantity, but we will check and adjust the amount at our store, so please understand in advance.

Our brewery has been pursuing the finest flavor by producing high-quality Daiginjo sake at the Seiryuzo brewery, which began operation in 2017. This Kokuryu Junmai Daiginjo is made from Yamadanishiki rice grown in Tojo, Hyogo Prefecture, polished to 35% and fermented slowly at low temperatures, resulting in a refined, full-bodied flavor.
The limited edition "Nizaemon" and "Ishidaya" are vintage items, while this "Kokuryu Junmai Daiginjo" is being released to elevate those two products to even greater heights. The bottle is packaged in Echizen washi paper and housed in a decorative box made of Echizen lacquerware, showcasing the commitment of the local Fukui region.
This is a special Junmai Daiginjo sake that is perfect for celebratory occasions.

Specific name, etc.: Junmai Daiginjo / ALC (%): 16.0 / Main ingredient: Yamada Nishiki / Rice polishing ratio (%): 35 / Yeast: / Sake meter value: 2.5 / Acidity: 1.4 / Amino acid content: / Brewing year:

<Additional Information> When the sake meter value, acidity, amino acid content, etc. is displayed on the product, we will also display it on this website to make purchasing more convenient. However, depending on the brewery, the same product name may have different specifications, so please use this information as a reference only.

¥11,000
¥11,000
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Producer/Brewery ( Fukui Prefecture/Kokuryu Brewery )

Founded in 1804, this brewery is located in Eiheiji Town, Fukui Prefecture. During the seventh generation, the brewer developed a deep interest in wine, a type of brewed alcoholic beverage, and traveled to France and Germany, exploring through trial and error whether sake could be aged in the same way as wine, while continuing to pursue the brewing of high-quality sake in small quantities. This resulted in the birth of "Kokuryu Daiginjo Ryu," which became the first daiginjo sake to be commercialized in the country.

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