Kyoji Takumi Kyoto Daiginjo 720mL

Kyoji Takumi Kyoto Daiginjo 720mL

Capacity (VOL): 720mL

Alcohol by volume (ABV): 15%

Origin (Region): Japan Japan

Distillery/Brand: Kyohime Syuzo Kyohime Syuzo

Rice polishing rate: 50%

Sake-【Sake】Kyohime Shuzo

Winning a gold medal but still maintaining a low price, it is a very affordable choice! Japanese sake brewed from all Yamada Nishiki rice is an honorary product of Keihime Shuzo, located in the old capital of Japan, Kyoto Prefecture, which preserves the tradition. The aroma is overflowing, the lightness and intensity are just right and easy to drink, and you can’t stop tasting it after one sip! This wine can be enjoyed hot or cold.

"Daiginjo" in the Japanese sake category, as a specific name, refers to Japanese sake whose rice polishing step is less than 50%, fermented only with water, rice, and rice koji, and brewing alcohol is added at the same time. Compared with "Junmai Daiginjo", "Daiginjo" has added brewing alcohol, so the aroma is lighter and more prominent, the taste is also more refreshing and the finish is sharp. "Ginjo" represents the production method of "ginjo". Ginjo is a low-temperature fermentation method in Japanese sake that produces a unique aroma. To become a ginjo, you must meet strict regulations. The rice polishing step of "ginjo" must be below 60%, and the rice polishing step of "daiginjo" must be below 50%. Polished rice is a term used in Japanese sake brewing. It refers to the proportion of white rice after grinding to the original brown rice. The purpose of rice polishing is to remove proteins, fats and vitamins in the outer part of the rice that are not necessary for brewing sake, leaving the "heart white" part composed of starch in the center of the rice, which brings rich changes to the quality and taste of sake.

Therefore, "Daiginjo" level Japanese sake is a polished rice level in which a batch of brown rice is ground to at least 50%, and the resulting white rice accounts for up to 50% of the weight of the original brown rice. The brewing process of "Daiginjo" pays attention to precision, making it a top-grade Japanese sake with both taste and flavor. It can be drunk cold, at room temperature, or with ice. It is not recommended to drink it heated, as it may cause the original aroma of the sake to be lost. "Daiginjo" mostly has a delicate and refreshing taste and a light and prominent aroma. It is highly recommended for first-time Japanese sake or Japanese sake beginners!