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Suginishiki Bodaimoto Junmai Ginjo

Suginishiki Bodaimoto Junmai Ginjo

静岡県／杉井酒造

Starting with the brewing year Reiwa 5 (R5BY), this classic Junmai Ginjo has been made with Bodaimoto fermentation. With increased complexity and richer umami, it has evolved into a sake that can be enjoyed at room temperature or warmed.

Specific name, etc.: Junmai Ginjo / ALC (%): 16.0 / Main ingredient: Yamada Nishiki / Rice polishing ratio (%): 50 / Yeast: Shizuoka Yeast HD-1 / Sake meter value: 3.0 / Acidity: 1.8 / Amino acid content: / Brewing year: 2023

<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.

¥1,760
¥1,760
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Producer/Brewery ( Shizuoka Prefecture / Sugii Sake Brewery (Suginishiki) )

This brewery is located in Fujieda City, Shizuoka Prefecture, and was founded in 1838. Until recently, they invited sake brewers from various regions of Japan, such as Noto Toji, Hida Toji, and Nanbu Toji, to help them make sake. However, since 2000, the company's representative, Sugii, has served as Toji, and the brewery has switched to making sake mainly with year-round employees.

With the desire to create sake that realizes the deep flavor that can be brewed from rice through the natural processes, we are particularly committed to traditional brewing methods that utilize the action of natural microorganisms, such as "junmai sake" and "kimoto/yamahai," as well as "aging."

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