Shinpaku refers to the starchy core of rice grains. When rice is polished for making daiginjo sake, at least 50% of the outer portion of the rice needs to be removed, leaving the shinpaku. When rice grains are polished down, revealing the shinpaku, brewers can create more aromatic, fruity brews.
This sake is no exception. It has a smooth aroma of pears (and a hint of mushrooms upon opening) and a structured sweetness in taste that is mild yet ends dry. Enjoy this bottle chilled at your next oyster or temaki sushi party!
- Brewed in Iwate, Japan by Nanbu Bijin Shuzo
- Junmai daiginjo
- Seimaibuai (rice kernal remaining): Yamadanishiki 50%
- 16% ALC/VOL
- 24 fl oz (720ml)
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