Sinsen Tokubetsu Daiginjo Taisho

Sinsen

$700.00 Sale price

This sake was named by a Japanese ceramic master, MrYasokichi Tokuda , who has been named as a Japanese National Treasure. In making this sake, Yamadanishiki rice is grinded down to just 35% and fermented in low temperature. To preserve balance and fragrance, only sake from the middle of the barrel is drawn and then separated from the lees using gravity drip. From the ingredients to the making technique, special attention has been paid to ensure that this sake is a refined and elegant drink
Tasting Notes:
A slightly dry but balanced sake with rich umami taste and a long elegant finished. No one characteristic is overpowering. 
This sake is excellent with:
  • Seafood i.e. Sea Urchin, Oysters, Lobsters
  • Strong Cheese
  • Grilled Vegetables
Rice  

Yamadanishiki 山田錦

Milling Rate 35%
Density Scale/ Nihonshu Do +3
Alcohol Content 17%
Dryness Aromatic
Area

Ishikawa ken 石川県

Temperature 10 °C to 13°C.
Regular price $700.00
This sake was named by a Japanese ceramic master, MrYasokichi Tokuda , who has been named as a Japanese National Treasure. In making this sake, Yamadanishiki rice is grinded down to just 35% and fermented in low temperature. To preserve balance and fragrance, only sake from the middle of the barrel is drawn and then separated from the lees using gravity drip. From the ingredients to the making technique, special attention has been paid to ensure that this sake is a refined and elegant drink
Tasting Notes:
A slightly dry but balanced sake with rich umami taste and a long elegant finished. No one characteristic is overpowering. 
This sake is excellent with:
  • Seafood i.e. Sea Urchin, Oysters, Lobsters
  • Strong Cheese
  • Grilled Vegetables
Rice  

Yamadanishiki 山田錦

Milling Rate 35%
Density Scale/ Nihonshu Do +3
Alcohol Content 17%
Dryness Aromatic
Area

Ishikawa ken 石川県

Temperature 10 °C to 13°C.