• ZANKYO, Junmai Daiginjo, Super 7, 2022 Vintage (720ml)
  • ZANKYO, Junmai Daiginjo, Super 7, 2022 Vintage (720ml)
  • ZANKYO, Junmai Daiginjo, Super 7, 2022 Vintage (720ml)
  • ZANKYO, Junmai Daiginjo, Super 7, 2022 Vintage (720ml)
  • ZANKYO, Junmai Daiginjo, Super 7, 2022 Vintage (720ml)
  • ZANKYO, Junmai Daiginjo, Super 7, 2022 Vintage (720ml)

ZANKYO, Junmai Daiginjo, Super 7, 2022 Vintage (720ml) 残響 SUPER 7 純米大吟醸

$638.00

1 year of aging at frigid temperatures results in the development of a velvety texuture that coats the mouth with its irrisistable rich rice flavour and texture. The aromas are subdued but hint to a fresh breeze through a strawberry patch. On the finish, it fades almost instantly with just a phantom lingering of its essence.

style
Light and Aromatic
availability
Year Round
on the palate
Kyoho grape and strawberry
on the nose
Fresh cut pineapple and fluffy steamed rice
RPR (Rice Polishing Ratio)
7%
Title
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A single digit rice polishing ratio was first ever achieved in 2009 by Niizawa brewery after building their new high tech milling machine. Over several years they tested the limits of ultra polished rice combined with intricate brewing techniques to develop what became a beautifully transluscent sake with infinite purity and absolute quality, named Super 7 for the 7% polishing ratio.

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Characteristics特徴

Prefecture
Miyagi
Rice
Kura no Hana
Alcohol
16%
SMV (Sake Meter Value)
+0
Acidity
1.1
Water Source
Subsoil water from Zao Mountain Range
Yeast
Proprietary

How to enjoy楽しみ方

Recommended pairings
Light, mildly flavoured, delicate fish | Kaiseki
Serving temperature
11°-16°
Serving vessels
Burgandy Glass

Reviewsレビュー

Test: niizawa

Niizawa Sake Brewing Company 株式会社新澤醸造店

The brewery has been a pioneer for rice polishing. Working with their local variety of sake rice, contract cultivated Kura no Hana, Niizawa accomplished a record-breaking polishing ratio of 7% in 2015 after 350 hours of slow polishing. They then carefully brewed the Zankyo Super 7 and matured it for 1 year at below 0 temperatures to create the first product of its kind on the market. Subsequently, the brewery has taken the challenge even further by polishing its Kura no Hana down to the pin prick of the core of the grain at a jaw dropping .85 percent, the polishing process taking 5297 hours and 34 minutes, approximately 7 straight months of polishing, in the machine. The Reikyo, qualified as having a 0 percent polishing ratio, is a triumph and the winner of the ultimate rice polishing competition.