With over 140 years of history, Uijin uses both the local sakanishi rice and spring water from Mt. Aono and produce the sake using the most traditional method. It has a strong frgrance of the “Sakanishi” rice on the nose with a slightly sweet taste of both honey and melon. Although this has been branded as “Jumai Ginjo” , with the 50% of rice polishing ratio and the overall structure of the bottle, it certainly worth a space as a “Jumai Daiginjo”.
Rice：Sakanishi
Rice polishing ratio: 50%
ABV: 16%
Best serving temperature: 5～10C
Best pairing cuisines: Most Japanese cusines, Wheat noodles, Dumpling & etc