Stella Junmai Daiginjo


Stella Junmai Daiginjo


Class: Junmai Daiginjo

Rice: Yamada Nishiki

Rice-Polishing Ratio: 50% (kakemai: 40%)

Brewery Location: Ibaraki

Food Pairings: Singaporean cuisine, Spanish cuisine, oysters on the half-shell, steamers with garlic butter sauce, crawfish, venison, duck

Tasting Notes: This sake has a vivid fruity aroma, and as the temperature rises, the mellow umami drawn out from the rice's core can be enjoyed. Has a little sweetness at the front, but because of the quick, clean finish this sake can pair beautifully with Western cuisine. 

Size: 720ml

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Brewery: Inaba Shuzo
Founded: 1867

Profile: Since the close of the Edo period, approximately 150 years ago, Inaba Shuzo has used their pristine underground well water to produce their sake. 

Inaba Shuzo's sake brewing philosophy is to make everything the best quality possible - even everyday, ordinary sake. In order to accomplish this, grounded by painstaking data-keeping, everything from the rice soaking to  fermentation, koji rice making and pressing is accomplished with finesse by experience kurabito (brewery workers) without the use of machinery. 

The two brand lines of sake Minanogawa and Inaba were named in honor of the Minanogawa River and 6th generation Toji (brew master/brewery head) Inaba Nobuko, and have been well-received both in Japan and overseas. They do not submit their sake to contests, as they brew sake only to inspire their customers.

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