Junmai Daiginjo

JUDAN JIKOMI

Judan Jikomi is modeled after late harvest dessert wines bringing out the concentrated sweetness and complexity of sake like a great Sauternes. Judan Jikomi is meticulously brewed at low temperature. The addition of steamed rice and rice koji take more than three times as long as the standard brewing method resulting in a ten-step (Judan) process (Jikomi). The low temperature fermentation takes 50-60 days, slowly extracting the elegant aroma and flavor from the mash. Using 100% Yamada Nishiki rice – the “king” of sake rice.

Details

SMV

Acidity

Alcohol

Polish Ratio

Rice

Taste / Aroma

Dry

Sweet

Rich

Light

Serving Temperature

Cold(41F-59F)

Room(68F-77F)

Food Pairs

Desserts

Aperitif

The Brewery

Ozeki Corporation.

The Region

HYOGO

Hyogo is a prefecture located in the Kansai region of Japan. It is known for its historic city of Kobe, the scenic mountains of the Rokko range, and the UNESCO World Heritage site of Himeji Castle. Hyogo is also famous for its delicious Kobe beef and traditional sake breweries.