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This special junmai daiginjo is bottled in 17th century Kurani Yaki porcelain designed by two local artists in Ishikawa Prefecture. The sake is called "100 Years" because the yeast used during the ferment was cultivated over 100 years ago in the brewery. The brewery has carefully kept the yeast alive for over the century to brew this show piece daiginjo that has notes of celery, cucumber, and banana. A very unique junmai daiginjo that starts off mild, and takes your on an umami-laden journey and ends dry with pronounced acidity.

Enjoy this sake chilled with dashi-based dishes and sushi.

Features

  • Junmai daiginjo
  • Seimaibuai (rice kernel remaining): Gohyakumangoku 50%, SMV: +3, Acidity: 2
  • Brewed in Ishikawa, Japan
  • Suggested temperature: Chilled
  • 24 fl oz (720ml)
  • 16% ALC/VOL

Flavor Profile Chart

SMV: 4, Acidity: 1.6 Flavor Profile Chart for Nishide "100 Years" Junmai Daiginjo Sake (BTL 24 oz)

Recommended Tempurature

Serve chilled (50–60˚F) Recommended Tempurature for Nishide "100 Years" Junmai Daiginjo Sake (BTL 24 oz)

Pairing Suggestions

  • chicken
  • crab
  • pork