Dan Yamahai Junmai Ginjo Sake 720ml
Dan Yamahai Junmai Ginjo Sake 720ml
Yamahai Junmai Ginjo, a rarity in Japanese sake. This sake is a beautiful combination made with yamahai method, bringing out the richness and aroma from the Bizen
Omachi rice. The nose is elegant, with fruity notes of apple and slightly lactic notes. It is rich and creamy in the mouth, umami is present.
This creamy brew lends aromas of milk and Cream of Mushroom soup. AtĀ room temperature, flavors including molasses and a touch of bitterness unravels. We ruled out many cheeses including Comte, which was overpowering, and a low-moisture buffalo mozz which brought out a chemically off-taste. The runners up are Carr Valley Glacier Point Blue, which enhanced a new green apple-like flavor from the sake that didnāt exist on its own and Creme FraicheĀ topped with tonburi or caviar, which brought out a seaweed like umami in the sake.Ā
Dan Yamahai Junmai Ginjo Sake 720ml
Yamahai Junmai Ginjo, a rarity in Japanese sake. This sake is a beautiful combination made with yamahai method, bringing out the richness and aroma from the Bizen
Omachi rice. The nose is elegant, with fruity notes of apple and slightly lactic notes. It is rich and creamy in the mouth, umami is present.
This creamy brew lends aromas of milk and Cream of Mushroom soup. AtĀ room temperature, flavors including molasses and a touch of bitterness unravels. We ruled out many cheeses including Comte, which was overpowering, and a low-moisture buffalo mozz which brought out a chemically off-taste. The runners up are Carr Valley Glacier Point Blue, which enhanced a new green apple-like flavor from the sake that didnāt exist on its own and Creme FraicheĀ topped with tonburi or caviar, which brought out a seaweed like umami in the sake.Ā
Original: $54.99
-70%$54.99
$16.50Description
Dan Yamahai Junmai Ginjo Sake 720ml
Yamahai Junmai Ginjo, a rarity in Japanese sake. This sake is a beautiful combination made with yamahai method, bringing out the richness and aroma from the Bizen
Omachi rice. The nose is elegant, with fruity notes of apple and slightly lactic notes. It is rich and creamy in the mouth, umami is present.
This creamy brew lends aromas of milk and Cream of Mushroom soup. AtĀ room temperature, flavors including molasses and a touch of bitterness unravels. We ruled out many cheeses including Comte, which was overpowering, and a low-moisture buffalo mozz which brought out a chemically off-taste. The runners up are Carr Valley Glacier Point Blue, which enhanced a new green apple-like flavor from the sake that didnāt exist on its own and Creme FraicheĀ topped with tonburi or caviar, which brought out a seaweed like umami in the sake.Ā
