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Yuki No Bosha is made by the Saiya Brewery, which won
11 gold medals and 3 silvers at the Japanese National New Sake Competition
between 1990 and 2005.
There are three levels of junmai, or "pure rice" sake: junmai,
junmai ginjo, and junmai daiginjo.
The image on the front of this bottle is one of the most meaningful
symbols in the sake world. It is a sugidama, a large ball
created from cedar needles that sake makers hang in front of their
breweries during the brewing season. |
| LIMITED
RELEASE JUNMAI GINJO |
This junmai
daiginjo is light and soft with notes of peaches and
strawberries.
It is best served chilled and complements sushi and sashimi,
as well as grilled meat or fish.
Junmai ginjos tend to be light and fruity.
They are made with rice that has been refined to 60% or less
of its original size.
This junmai ginjo is made with rice that has been
refined to 50%.
Rice: Gin No Sei
Seimaibuai: 50%
Nihonshudo: +1.0
Acidity: 1.9
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| AKITA
KOMACHI DAIGINJO |
This daiginjo
is light and airy. It has upfront notes of white pepper that
fade into dried apricot and citrus. It should be served chilled
but also appreciated at room temperature.
Ginjo
sakes are made with the slight addition of brewer's alcohol:
this lightens the sake and brings out additional flavors and
aromas.
The highest level, daiginjo, is made with rice that
has been refined to 50% or less of its original size.
This daiginjo is made with rice that has been refined
to 35%.
Rice: Akita Komachi
Seimaibuai: 35%
Nihonshudo: +2.0
Acidity: 1.5 |
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| DAIGINJO |
This daiginjo
has a layered structure marked by rustic, smoky flavors. It
should be served chilled but allowed to approach room temperature.
Ginjo sakes are made with the slight addition of brewer's
alcohol: this lightens the sake and brings out additional flavors
and aromas.
The highest level, daiginjo, is made with rice that
has been refined to 50% or less of its original size.
This daiginjo is made with rice that has been refined
to 40%.
Rice: 30% Yamada Nishiki from Hyogo for koji
70%
Gin No Sei from Akita for brewing
Seimaibuai: 40%
Nihonshudo: +4.0
Acidity: 1.3 |
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| JUNMAI
DAIGINJO |
This junmai daiginjo
is light and crisp, with notes of green apple and prune. It
should be served chilled but also appreciated at room temperature.
Junmai daiginjos tend to be light ,fragrant
and elegant.
They are made with rice that has been refined to 50% or less
of its original size.
This junmai daiginjo is made with rice that has been refined
to 40%.
Rice: 30% Yamada Nishiki from Hyogo for koji
70% Gin No Sei
from Akita for brewing
Seimaibuai: 40%
Nihonshudo: +1.0
Acidity: 1.6 |
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