• NIIZAWA, Junmai Daiginjo 2022 (720ml) <br>- Katsuhiko Hibino
  • NIIZAWA, Junmai Daiginjo 2022 (720ml) <br>- Katsuhiko Hibino
  • NIIZAWA, Junmai Daiginjo 2022 (720ml) <br>- Katsuhiko Hibino
  • NIIZAWA, Junmai Daiginjo 2022 (720ml) <br>- Katsuhiko Hibino

NIIZAWA, Junmai Daiginjo 2022 (720ml)
- Katsuhiko Hibino NIIZAWA 純米大吟醸 2022
- 日比野克彦

Just 1000 bottles are produced annually of this highest grade of 7% polished Kura no Hana rice by Niizawa. Due to a stronger concentration of flavour provided by painstaking extraction of flavour, through careful cultivation of the Koji, optimally smooth sweetness lends well to cold temperature aging for even more potential.

style
light and aromatic
availability
year round
on the palate
endless pure rice expression
on the nose
rich ripe fruit perfeum
RPR (Rice Polishing Ratio)
7%
Title
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Label picture: " 2016BRAZIL" 2016. Katsuhiko Hibino, a renowned Japanese artist, created '2016BRAZIL,' a captivating artwork that reflects his belief in embracing individual differences as a basis for fostering a diverse society. He has made significant contributions to the art world and currently holds prestigious positions in leading art institutions.

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Characteristics特徴

Prefecture
miyagi
Rice
kura no hana
Alcohol
16%
SMV (Sake Meter Value)
+0
Acidity
1.5
Water Source
subsoil water from zao mountain range
Yeast
proprietary

How to enjoy楽しみ方

Recommended pairings
ootoro | fresh oysters
Serving temperature
11°-16°
Serving vessels
burgandy glass

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.