[SMV +3] Yamahai Junmai Daiginjo - Sankeinishiki
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Yamahai Junmai Daiginjo - Sankeinishiki
Popular among connoisseurs and favored by Japanese chefs who appreciate good sake
It is crafted from carefully polished Sankeinishiki rice grown in Nagano Prefecture.
It's a well-balanced sake with a clean and refined quality, despite being made using the traditional method.
It offers a gentle fruitiness reminiscent of loquats and figs, with hints of fresh wild herbs.
The sake also reflects the excellence of the water from the Northern Alps, providing a crisp initial impression, the elegant sweetness of rice, and subtle notes of bitterness and astringency that stimulate the appetite.
It's the perfect accompaniment for a meal and excels as a sake to be enjoyed with food.
Speciality of Sankeinishiki Rice
It is a sake rice variety that was registered in 2017 and is cultivated in Nagano Prefecture.
It is known for its suitability in sake brewing due to its low percentage of broken grains during the polishing process, known as "high milling rate."
In taste tests for sake, particularly Junmai Ginjo sake, it has been praised for its rich and aromatic profile, as well as its smoothness.
Sankeinishiki boasts an exceptionally smooth mouthfeel and a clean, refreshing finish, making it an incredibly drinkable sake.
As a relatively new rice variety for sake production, it has garnered significant attention in the industry.
Understanding Sake through SMV and Acidity
Japanese sake, crafted from rice, rice koji, and water, boasts a complex interplay of flavors and aromas.
This complexity leads to distinct tastes not only between different breweries but also within the same one.
To express sake's taste, terms like "Dry" and "Sweet"are often used.
Sake Meter Value (SMV) measures the density of sake compared to water.
Positive SMV means less sugar, resulting in dryness, while negative SMV indicates sweetness due to more sugar.
In addition, "Acidity" is another key factor.
Organic acids provide acidity and umami to sake, measured through acidity levels.
SMV and acidity serve as essential references, allowing enthusiasts to explore the diverse world of sake and appreciate its nuanced variations.
Crafting Sake Found Only at Ichinoya Brewery
Originating from rice cultivation and said to have been crafted for the gods, Japanese sake is a tribute to the gratitude for the water and rice provided by the divine, as well as a prayer for a bountiful year ahead.
They at Ichinoya bridge the gap between reverence for the natural elements that nurture water and rice and innovation.
1. Abundant of Pure Waters Resource in Nagano
While it may appear as the same clear water, the water that flows here carries various hues.
From the Izusato springs to the Yasawa springs and the Kamishirasawa springs, a total of eight sources contribute to their water source.
Over the course of many years, as they traverse diverse mountain terrain, these waters manifest a range of characteristics: soft, hard, resolute, sweet—each expressing its unique essence.
The ability to choose water is a true luxury, for it signifies intention.
Selecting water means there is a purpose behind it.
The pure waters of Nagano shape the essence of Ichinoya, embodying our intentions.
2. Where Clear Waters and Delicious Rice Flourish
In Nagano, where the city of Omachi is located, beautiful waters flow from the Northern Alps, creating fertile alluvial plains as they descend into the foothills, where wildflowers bloom, and insects play.
This has created rich soil perfect for rice cultivation.
There are also several rice varieties suited for making sake, such as 'Yamada Nishiki,' 'Hitogokochi,' 'Miyama Nishiki,' 'Yama Megumi Nishiki,' 'Kaze Sayaka,' and many more. The diversity of these rice varieties is essential to their sake production.
3. Yeast as the Essence of Sake Brewing
Japanese sake comes to life when koji molds produce sugar from rice, and yeast then transforms that sugar into alcohol.
The aromas and refreshing acidity that emerge during fermentation are also a result of yeast's work.
In essence, it is the yeast that gives rise to the distinctive flavors of Japanese sake.
Because it is in the heart of Ichinoya that our true essence is revealed, they are committed to craftsmanship.
They create the yeast starter from steamed rice, koji, and water, nurturing the yeast with the lactic acid bacteria that naturally occurs.
Sake production is a tribute to water, rice, the power of nature, and the wisdom of our predecessors.
Story of Ichinoya
Since its establishment in the first year of Keio era, the Legacy Line of Ichinoya has been cherished across generations right here in Shinano Omachi (Currently Nagano prefecture).
Ichinoya's signature sake, Kanran Kurobe, has been crafted with dedication by generations of master brewers, harnessing the blessings of the bountiful water sources and fertile land bestowed by the Northern Alps.
This sake is the essence of this town, the sake of our homeland that is always there, unforgettable and special.
|Product Name||[SMV +3] Yamahai Junmai Daiginjo - Sankeinishiki|
|Country of Origin||Nagano, Japan|
|How to store||Store in a cool, dark place|
|Expiry Date||Show on the package|
|Sold by||REGINAA PTE LTD|
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