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Morimoto “Junmai Daiginjo”
Morimoto “Junmai Daiginjo” front label
Morimoto “Junmai Daiginjo” Thumbnail
Morimoto “Junmai Daiginjo” front label Thumbnail

Morimoto “Junmai Daiginjo”

Ishikawa prefecture

$60.00 
$57.00 member price
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Iron Chef’s original junmai daiginjo

Twenty years after its creation, Chef Morimoto still visits the brewery often to ensure this junmai daiginjo is exactly the floral, aromatic yet dry, superbly balanced sake he wants. (He made the trip in spring of 2023, just before adding the bottle to Tippsy.) Chef’s quality standards remain steadfast with this sake, which is brewed by expert hands using the highest quality rice, and water that spends 100 years filtering.

Characteristics

Brand Morimoto
Brewery Fukumitsuya
Category Junmai Daiginjo
Subcategory N/A
Taste Profile Light & Dry
Rice variety Yamadanishiki
Yeast variety In-house
Alcohol 16.00%
RPR ? 50%
SMV ? 4
Acidity ? 1.7
Values listed are at the time of production.

Serving Temperature

The best serving temperature of Morimoto “Junmai Daiginjo” is cold (40-60°F) or room temp (70°F).
  • Recommended
  • Not Recommended

Region

Morimoto “Junmai Daiginjo” - Ishikawa prefecture

Morimoto is made in Ishikawa prefecture in the Hokuriku region.

Taste Metrics

Tasting Notes

  • Flower

    Flower

  • Aloe Vera

    Aloe Vera

  • Grapefruit

    Grapefruit

Recommended Pairing

  • Sushi/Sashimi

    Sushi/Sashimi

  • Seafood

    Seafood

Fukumitsuya

Fukumitsuya was founded in 1625 near Mount Haku. The rainfall on these mountains soaks into the ground and flows into an underground spring that is used by Fukumitsuya in brewing. The brewers use this water in combination with just rice and microorganisms to produce only junmai sake, out of respect for the origins of sake brewing. Fukumitsuya’s “Kagatobi” brand is named for the local fire brigade from the Edo period (1603-1868), and represents the spirit and strength of Fukumitsuya’s sake. This spirit stands at the core of the brewery, and it’s present in all their sake.

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