
Masumi Sanka Junmai Daiginjo 720ml
Metro Manila, Los Banos, Silang, North Cavite, Bulacan, Taytay, Cainta, Antipolo, Lipa (+4 days), Tabuk (+4 days), Naga (+4 days), Baliuag (+4 days), Iloilo City (+4 days), Tagudin (+4 days), San Pablo (+4 days), Malolos (+4 days), Batangas City (+4 days), Puerto Princessa (+4 days), Boracay (+4 days), Kalibo / Aklan (+4 days), Sorsogon (+4 days), Daet (+4 days), General Santos (+4 days), Cebu (+4 days), Zamboanga City (+4 days), Dipolog (+4 days), Bacolod (+4 days), Panglao (+4 days), Tagaytay (+4 days), Vigan (+4 days), Bauang (+4 days), Cagayan de Oro (+4 days), Ozamiz (+4 days), Tagbilaran (+4 days), Lapu Lapu (+4 days), Mandaue (+4 days), Tabaco (+4 days), Laoag (+4 days), San Fernando (+4 days), Candon (+4 days), Agoo (+4 days), Baguio City (+4 days), Angeles (+4 days), Legazpi (+4 days), Pangasinan (+4 days), Subic / Olongapo (+4 days), Dumaguete (+4 days), Tacloban (+4 days), Tarlac (+4 days), Davao (+4 days), Tuguegarao (+6 days), Nationwide (+7 days)
Sanka (Mountain Flowers) is as fresh as an alpine meadow in the spring. Mild fruit aromas and savory flavors make it the perfect daiginjo to pair with food.
Tasting Notes: Aromas of white peach, banana, steamed rice, with hints of sour cream. Bright yet gentle aroma. There is a mild sweetness pervaded by the umami of rice, and a modicum of acidity and bitterness that provides balance and contrast. The texture is soft and spreads in the palate along with a slightly milky character that reverberates peacefully in the finish.
Food Pairing: Fig Shiroae, mozzarella and white peach salad, smoked salmon and okara ae. The sweetness of the sake and the food lend a soft texture to the tasting experience.
- Rice Polishing: 45% / ABV: 15% / Rice: Yamada Nishiki (Hyogo Pref.) / Yeast: Masumi No. 7 Yeast / Origin: Nagano, Japan