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Morimoto “Junmai Ginjo”
Morimoto “Junmai Ginjo” front label
Morimoto “Junmai Ginjo” Thumbnail
Morimoto “Junmai Ginjo” front label Thumbnail

Morimoto “Junmai Ginjo”

Ishikawa prefecture

$40.00 
$38.00 member price
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Perfect for home parties

Out of the three sake they serve at Chef Morimoto’s restaurants, the junmai ginjo is perhaps the most approachable. Brewed using the highest quality Yamadanishiki sake rice grown in Hyogo, Kinmonnishiki sake rice grown in Nagano, and Fukumitsuya’s house yeast, this is an aromatic, lean sake with yellow flowers on the nose and lingering mochi on the palate. Enjoy it with a variety of dishes at home.

Characteristics

Brand Morimoto
Brewery Fukumitsuya
Category Junmai Ginjo
Subcategory N/A
Taste Profile Light & Dry
Rice variety Yamadanishiki,  Kinmonnishiki
Yeast variety In-house
Alcohol 16.00%
RPR ? 60%
SMV ? 4
Acidity ? 1.4
Values listed are at the time of production.

Serving Temperature

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

Region

Morimoto “Junmai Ginjo” - Ishikawa prefecture

Morimoto is made in Ishikawa prefecture in the Hokuriku region.

Taste Metrics

Tasting Notes

  • Flower

    Flower

  • Mineral

    Mineral

  • Sweet Rice

    Sweet Rice

Recommended Pairing

  • Sushi/Sashimi

    Sushi/Sashimi

  • Seafood

    Seafood

  • Veggies

    Veggies

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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