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Kirinzan Junmai Ginjo Nama Sake ‘Potari Potari Green’ NV 720ml
OUT OF STOCK
720ml
Sample image only.Please see Item description for product Information. When ordering, the item shipped will match the product listing if there are any discrepancies. Do not order solely on the label if you feel it does not match product description.
SKU 835409
$42.00/bottle
Out of stock
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•One of the highlights of the sake year: spring nama sake season! Spring only release, made without pasteurization or aging. Meant to be enjoyed in the warm months.
•Herbal aromas, light notes of tropical fruit and candied hazelnut
•Structure is lean, focused and flavorful, more elegant and structured than many other spring seasonal sake.
•While we don’t like wine comparisons for sake this is definitely the Japanese cousin to a Feinherb Riesling: laser sharp, great acid and just the right amount of sweetness.
Sake is a Japanese rice wine made from fermented rice, water, yeast, and koji mold (Aspergillus oryzae), which converts starch into fermentable sugars. Unlike beer, which undergoes sequential fermentation, sake is brewed using multiple parallel fermentation, where saccharification and fermentation occur simultaneously. It typically ranges from 13-16% ABV and is classified based on rice polishing ratio and whether brewer’s alcohol is added. Sake styles vary widely. Junmai sakes, made without added alcohol, tend to have a rich, umami-driven character, while Ginjo and Daiginjo sakes—brewed with highly polished rice—offer delicate, aromatic profiles with notes of melon, pear, and floral elegance. Futsushu, an everyday table sake, is less refined but widely consumed. Sake can be enjoyed chilled, warm, or at room temperature, depending on the variety. With a smooth texture and balanced acidity, it pairs well with sushi, tempura, grilled fish, and a variety of Japanese dishes.
Country
Japan
All over Japan, farmers and wine producers take the production of alcoholic beverages including plum wine and sake very seriously. It is an industry which dates back well over a thousand years, and is held in high esteem in this far east country, where plum wines and sake often accompany meals and are used for ceremonial purposes. Whilst plum wine is produced in a relatively similar way to grape based wines, sake requires a complex process more akin to the brewing of beer, except using a rice mash instead of other grains. The rising popularity of both of these drinks in the west has seen the drinks industry in Japan increase dramatically over recent years, and both quality and quantity has risen alongside demand, and is expected to rise further.
720ml
![Kirinzan Junmai Ginjo Sake [Brown Bottle]](https://www.saratogawine.com/wp-content/uploads/2024/01/3d565d6-0-0-143x500.png "Kirinzan Junmai Ginjo Sake [Brown Bottle]")
![Kirinzan Junmai Daiginjo Sake [Blue Bottle]](https://www.saratogawine.com/wp-content/uploads/2024/01/ea3d3dc-0-0-147x500.png "Kirinzan Junmai Daiginjo Sake [Blue Bottle]")
