Isake Rashiku Daiginjo Sake

The final quality level of a Sake after ‘junmai’ and ‘honjozu’ is ‘gingo’. There is actually a second level within ‘gingo’ called ‘dai-gingo’. The quality levels go up as more and more of the rice grain is milled away, removing the oils and proteins (which can give off-flavours) to expose the starch, which is the key ingredient. Honjozo have a maximum of 70% remaining; gingo a maximum of 60%; daigingo 50%.
This Daiginjo style sake has a rich floral nose with a hint of aniseed and wood spice. Medium sweet palate full of melon with a very good length and texture.

720ml

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