Murai Family Daiginjo (Imported)

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Murai Family Daiginjo (Imported)

STYLE
Junmai Daiginjo: Handmade, free-run, small batch saké made with rice, water, yeast & koji with the rice milled to 45%.

TASTING NOTES
Clean and slightly creamy on the front palate this very complex Daiginjo is quite dry yet mellow with subtle layers of fruit & spice flavors. Let your palate do the work as this pristine beverage embraces your taste buds with an experience of pure pleasure.

PAIRING NOTES
Ideal with Japanese cuisine yet the character of this saké allows it to pair exceedingly well with a range of foods from light poultry, pork and fish to creamy pastas and cheese.

RICE
Yamadanishiki from Hyogo Prefecture.

MILLING
Rice milled to: 45% of original grain.

SERVING TEMPERATURE
Just off room temperature to cold.

SAKÉ METER VALUE
SMV: +5

ALCOHOL CONTENT
ALC: 15.5%

The pinnacle of the saké brewer's craft, this Daiginjo is made with Yamadanishiki from the Hyogo Prefecture. This is the finest saké rice sourced from the finest growing region for Yamadanishiki in the world. This combined with pure water from a subterranean flow of the Oirase River, the attention of handcrafting, gravity flow filtration and extra aging provides one of Japan's most distinguished sakés.

Formerly known as "Emerald" in the U.S., this ultra-premium saké has been named "Best in Japan," at the All Japan Competition, dubbed "A World Champion Saké" by the Wine Enthusiast, has received an abundance of gold medals, and is renowned throughout Japan as one of the finest Daiginjos crafted.

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Murai Family Daiginjo (Imported)