Keiryu 150th Anniversary Ginjo - 720ml
Keiryu 150th Anniversary Ginjo was made first time In honour of the brewery's 150th Anniversary. In 2024 the sake was awarded as best Ginjo from Japan out of the 1504 sake submitted in total for The International Wine Challenge.
Everything you hope to ever find in a Ginjo sake is in this sake. Abundant
typical Ginjo notes of melon, apple and petals, Wasanbon and Muscat grape. Delicate and fresh on the pallet with a good depth of floral characteristics.
Endlessly beautiful long in the aftertaste. Delicious with Spaghetti Carbonara and aged hard cheese.
This sake is best enjoyed cold in a white wine glass.
| Prefecture: | Nagano |
|---|---|
| Alcohol: | 15.0% |
| Classification: | Ginjo |
| Content: | 720ml |
| Rice polishing ratio: | 60% |
| Rice type: | Yamada-nishiki |
| SMV: | +3 (licht droog) |
| Acidity: | 1.3 |
| How to serve: | Atsukan (hot), Hanahie (refrigerated) |
| Importer: | Sake.nl - own exclusive import |
Product information "Keiryu 150th Anniversary Ginjo - 720ml"
Keiryu 150th Anniversary Ginjo was made first time In honour of the brewery's 150th Anniversary. In 2024 the sake was awarded as best Ginjo from Japan out of the 1504 sake submitted in total for The International Wine Challenge.
Everything you hope to ever find in a Ginjo sake is in this sake. Abundant
typical Ginjo notes of melon, apple and petals, Wasanbon and Muscat grape. Delicate and fresh on the pallet with a good depth of floral characteristics.
Endlessly beautiful long in the aftertaste. Delicious with Spaghetti Carbonara and aged hard cheese.
This sake is best enjoyed cold in a white wine glass.
| Prefecture: | Nagano |
|---|---|
| Alcohol: | 15.0% |
| Classification: | Ginjo |
| Content: | 720ml |
| Rice polishing ratio: | 60% |
| Rice type: | Yamada-nishiki |
| SMV: | +3 (licht droog) |
| Acidity: | 1.3 |
| How to serve: | Atsukan (hot), Hanahie (refrigerated) |
| Importer: | Sake.nl - own exclusive import |
Endo Brewery is een kleine sakebrouwerij gevestigd in de prefectuur Nagano in Japan. Zij staan bekend om hun toewijding aan het produceren van sake van hoge kwaliteit met behulp van traditionele brouwmethoden.
Al meer dan 150 jaar wordt de brouwerij beheerd door de
Endo-familie, die van generatie op generatie kennis en technieken doorgeeft.
Endo Brewery maakt gebruik van lokaal geteelde rijstsoorten zoals
Miyama-nishiki en het zuiverste bergwater, wat resulteert in sake met een
verfijnd en delicaat smaakprofiel.
De brouwerij excelleert in het winnen van internationale prijzen. Dit jaar
wonnen ze weer twee keer een Trophy Award bij het International Wine Challenge,
wat wordt gezien als de Oscars voor de sake industrie.
How We Pack Your Order
Carefully Wrapped for Protection
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Temperature-Controlled Shipping
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