Zenkuro Sake Junmai Daiginjo
$95.00 inc. GST
“So, on paper, in hand and on the eye, I am convinced I’m dealing with something pretty memorable here. And what lies within more than delivers. Sure, I’m a little biased and I’m riding high on my Zenkuro mutual appreciation wave here, but I was genuinely quite blown away by this. I hope this sounds like a compliment when I say that this Daiginjo experience felt Japanese. It should do… I don’t know how you top this one, Zenkuro, but I’m looking forward to it.” – Will Jarvis, Advanced Sake Professional
Zenkuro Junmai Daiginjo Drip Pressed Sake has been crafted by hand at NZ’s one and only sake brewery in Queenstown. Highly polished certified Japanese Sake rice, koji, purpose cultured Japanese sake yeast and super soft brewing water sourced from our Southern Alps are the sole ingredients of this Super Premium Grade sake. Produced with passion by a small group of Kiwi-Japanese family and friends, Zenkuro Sake is an expression of our love and respect for Japan’s craft traditions, sake culture, and our pride in New Zealand’s pure essence and pioneering spirit.
Tasting Note: Light bodied with perfectly balanced umami, silky texture, smooth flavour and subtle fruit aromas, Zenkuro Junmai Daiginjo is best served cold, and enjoyed together with your favourite food, family and friends. Complete satisfaction is assured! “Expressive aromas of ripe peaches, nashi pear, kumquat and green melon. Strawberry, white nectarine and fennel notes evident with a background of perfumed white lillies. Juicy kiwifruit and pear sweep smoothly over the palate, barely disguising a backbone of minerality with a crisp, clean finish. Balance, light texture and a restrained elegance are the key elements. Drink super cold to experience the acidic edge. Drink with your favourite food from the sea, just barely seared or raw such as sashimi, ceviche or sushi. Will suit most shellfish and is perfect for the sweetness of scampi, pearl meat or abalone. This sake suits the spectrum of light meats like fish, chicken, veal or thinly sliced pork. It would sit beautifully with garden vegetables, caesar salad, salad nicoise and a green pea risotto. With cheese – a pairing with camembert, brie, mozzarella or stracciatella is recommended.” – Melissa Mills of Sake Connect, Melbourne
Technical Notes: Made from Yamada Nishiki (Koji-mai) and Gohyakumangoku (Kake-mai) rice. Rice polishing ratio: 50%. Junmai Daiginjo Classification, Muroka – no charcoal filtering, Namazume – one pasteurisation only before bottling and storage.
Variety: Sake Junmai Daiginjo
Region: Queenstown, Central Otago, New Zealand