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Japanese sparkling rice koji fermentation natural sweetness sake
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Meorient Import & Export Co.LTD
China - Hangzhou
Trading Company
Trade Capacity
Export Percentage
Nearest Port
Hangzhou,Shanghai
Accepted Delivery Terms
Employees
5-10人
Accepted Payment Currency
USD,CNY
Average Lead Time
45 Day(s)
Certifications
Product Specifications
--Product Description
Products Description
Volume | 300ml |
pcs/cs | 12 |
MOQ | 5c/s(60pcs) |
Rice Magic sparkling junmai daiginjo undergoes secondary rice and rice koji fermentation in the bottle.
The carbon dioxide produced as yeast ferments natural sugars into alcohol is trapped in the bottle, making this sake sparkle.
Nothing is added, so the clean, crisp flavor is this sake is a balance of truly natural sweetness and acidity.
Note: Some cloudiness may occur, but this indicates no quality problems.
The carbon dioxide produced as yeast ferments natural sugars into alcohol is trapped in the bottle, making this sake sparkle.
Nothing is added, so the clean, crisp flavor is this sake is a balance of truly natural sweetness and acidity.
Note: Some cloudiness may occur, but this indicates no quality problems.
Alcohol:7%
Rice-Milling rate : 50%
SMV:-70
Acidity:6.5
How to drink recommendation:cool
・The fine SAKE Award,Japan HIGHEST GOLD 2018
Rice-Milling rate : 50%
SMV:-70
Acidity:6.5
How to drink recommendation:cool
・The fine SAKE Award,Japan HIGHEST GOLD 2018
Wooden Fermentation Tanks
All Bottle Aged and Quality Control
All Hand Crafted
Company Profile
We brew year-round to always offer sake at its peak of freshness and flavor.
We brews to match modern tastes, with casual daiginjo, sparkling sake, and sake made to be enjoyed in a wine glass. At the same time, we continue to use traditional wooden fermentation tanks for all our sake (apart from competition brews), and stopped maturing sake in tanks in favor of bottle ageing. All of this is done in pursuit of peak quality.
We brews to match modern tastes, with casual daiginjo, sparkling sake, and sake made to be enjoyed in a wine glass. At the same time, we continue to use traditional wooden fermentation tanks for all our sake (apart from competition brews), and stopped maturing sake in tanks in favor of bottle ageing. All of this is done in pursuit of peak quality.
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