• NIIZAWA KIZASHI, Junmai Daiginjo 2022 (720ml)<br>- Eri Omiya
  • NIIZAWA KIZASHI, Junmai Daiginjo 2022 (720ml)<br>- Eri Omiya
  • NIIZAWA KIZASHI, Junmai Daiginjo 2022 (720ml)<br>- Eri Omiya
  • NIIZAWA KIZASHI, Junmai Daiginjo 2022 (720ml)<br>- Eri Omiya

NIIZAWA KIZASHI, Junmai Daiginjo 2022 (720ml)
- Eri Omiya NIIZAWA KIZASHI 純米大吟醸 2022
- 大宮エリー

$1,188.00

Through advances in brewing technology, a further concentration of rice flavour is achieved by 1.5 times of the Super 7. This sake is brimming with youth and thus matures wonderfully at cold temperatures to develop layers and textures not often found in a sake.

style
light and aromatic
availability
Extremely Limited
on the palate
rich concentrated rice flavour
on the nose
fresh floral aroma
RPR (Rice Polishing Ratio)
7%
Title
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Label picture: "Fortune Flowers" 2017 Eri Omiya, a versatile artist from Japan, created the label picture 'Fortune Flowers' in 2017, gaining recognition for her unique artistic vision. With diverse accomplishments, including experiential exhibitions and participation in international art events, Omiya continues to captivate audiences with her creative contributions.

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Characteristics特徴

Prefecture
miyagi
Rice
kura no hana
Alcohol
16%
SMV (Sake Meter Value)
+0
Acidity
1.4
Water Source
subsoil water from zao mountain range
Yeast
proprietary

How to enjoy楽しみ方

Recommended pairings
light cuts of sashimi | kaiseki cuisine | seasonal delicacies
Serving temperature
11°-16°
Serving vessels
burgundy 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.