Popular Japanese Junmai Sake from China manufacturer

Price:	2.1~4.5 USD
Payment Terms:	T/T,L/C
Place of Origin:	Liaoning, China (Mainland)


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Product Detail

Means of Transport: Ocean,Land

Packing: Export standard carton pack...

Brand Name: Tianpeng or OEM

Alcohol Content: 5-20%

Feature: Nutritious

Type: Japanese sake

Place of Origin: China (Mainland)

Production Capacity: 850 ton per year

Delivery Date: 10-30 days

Taste: Dry

Grade: First grade

Shelf Life: 18 months

Packaging: Barrel,Bottle,Bulk

a high-grade Japan sake with a mellow fragrance and invigorating flavor
High qualiyu life and taste good

	1.Popular Japanese Junmai Sake 2.No add edible alcohol 3.Below 50%, taste smooth, top wine 4.Pure raw materials to use rice Sake is rice and natural mineral water as raw materials, starter-making, barm, the brewing process, such as through the parallel compound fermentation, produce around 18% alc wine mash. After add lime precipitation, after squeezing the originals are made into wine. But wine base liquor is not what we usually see the clear and transparent. Sake, because it's pure raw materials to use rice and water, can produce unforgettable taste good, so one describes it as: magical liquid made of rice. And because of different customs all over Japan, and under the influence of the long-term history, sake and therefore become a kind of representative wine deep with local characteristics. Its representative is the winemaker schools throughout Japanese genres. Well-known is that Arsenal DanBo duchenne, niigata after the duchenne, southern iwate duchenne, etc. They named based on the characteristics of old places named after birth. Sake of level Made from wine from different raw materials and the degree of white rice, can distinguish between different levels, we can see from the illustration ginjo is wine, the highest level of wine, because it is in the process of white rice, to get rid of the fat and protein most detrimental to brew, leaving only rich amyloid m part of heart, so big ginjo flavor is the faint scent, is also the most let a person gasp in admiration. Series name of specific characteristics of white rice 1. pure m large ginjo (large ginjo) below 50% taste smooth, top wine 2.Second-level pure m ginjo (ginjo) below 60% fragrance and refreshing 3.Special pure (pure metres) below 60 to 70% fat and 4.Special natural brew (natural brew) 60 ~ 70% under the fresh and sweet The classification of the wine Wine made from general according to the method is divided into four kinds: 1. pure rice wine: I don't add edible alcohol, made from pure with rice wine. 2. this wine: add a small amount of distilled spirits in rice wine. 3. Yin brewing: is made of polished rice rate below 60% from rice wine. 4. Yin brewing: is made of polished rice rate below 50% from rice wine. Is the natural enemy and wine General ways to store wine know nothing more than the temperature and humidity, and wine and save more attention should be paid to the cover of the light effect, because the light is wine and natural enemies, wine not only afraid of the sun, even fluorescent lamp irradiation for too long will make changes. If the wine is fluorescent light 2 ~ 3 hours, not only to the naked eye can see the change of liquor color, sometimes even will send out the so-called special smell smelly "sun". In order to prevent light, affect the quality of the wine and taste, to buy wine best can save unable to exposure to the sun. Common wine bottles on the market, mostly designed to be dark brown or green shade better color such as green, its purpose is to avoid the light damage for sake. Wine drinking temperature As the wine of different grade, when drinking temperature will follow suit different adjustment. And to determine what kind of wine is suitable for temperature? What is suitable for ice drink? Mainly based on the raw material of the overall aroma and wine to distinguish. In general, if it is belong to taste thick, high aroma of a wine, such as: pure rice wine, the brewing wine, wine, etc., are suitable for warm drink, because these a few wine after the heating process, the wine aroma in the belt to instead, let the more full-bodied sweet alcohol liquor. And relatively slender ginjo the aroma and flavor, big ginjo, is more suitable for iced drinking after, this is mainly because after warm sake, wine aroma will send out for the rise of temperature of nonvolatile, if light fine wine and its taste flavor easily lost because of this, so is suitable for ice drink or cold drink. Wine tasting three steps Ordinary liquor wine, as long as in good condition, no deterioration, color is clear and transparent, it can maintain a certain amount of smell and taste. But if wine kind of level is higher, its like a senior foreign wine tasting way, also have distinguish good wine recipe and method, the method of choosing three steps: 1, the eye view: to observe the colour and lustre of wine and tone is pure and transparent, if there are impurities or color slants yellow or brownish, says wine has metamorphism or inferior wine. When tasting wine in Japan, can use a cup bottom with spiral lines (snake eye cup) to observe the sake of clarity, is a more professional product glass. 2, nose to smell: wine the most taboo is overripe Chen fragrant or other containers from the taste, so, the aromatic fragrance smell of wine is a good drink, and used of cup with the wine tasting wine, special attention should be paid to the influence of temperature and characteristics of the material, so you can smell the wine's unique scent. 3, taste: in the mouth 3 ~ 5 ml of the wine, and then let the wine on the tongue back, around the lingual surface of the machine can mix sample homogeneously to taste, and smell the wine cup of wine, let the wine of the mouth and nose to smell the bouquet fuses in together, and spit out taste mouth again carefully after finish, if it is sour, sweet, bitter, astringent, spicy flavours balanced harmonic, aftertaste relaxed and supple wine, good wine is of high quality.

1.Popular Japanese Junmai Sake

2.No add edible alcohol

3.Below 50%, taste smooth, top wine

4.Pure raw materials to use rice

Sake is rice and natural mineral water as raw materials, starter-making, barm, the brewing process, such as through the parallel compound fermentation, produce around 18% alc wine mash. After add lime precipitation, after squeezing the originals are made into wine. But wine base liquor is not what we usually see the clear and transparent.

Sake, because it's pure raw materials to use rice and water, can produce unforgettable taste good, so one describes it as: magical liquid made of rice. And because of different customs all over Japan, and under the influence of the long-term history, sake and therefore become a kind of representative wine deep with local characteristics. Its representative is the winemaker schools throughout Japanese genres. Well-known is that Arsenal DanBo duchenne, niigata after the duchenne, southern iwate duchenne, etc. They named based on the characteristics of old places named after birth.

Sake of level

Made from wine from different raw materials and the degree of white rice, can distinguish between different levels, we can see from the illustration ginjo is wine, the highest level of wine, because it is in the process of white rice, to get rid of the fat and protein most detrimental to brew, leaving only rich amyloid m part of heart, so big ginjo flavor is the faint scent, is also the most let a person gasp in admiration.

Series name of specific characteristics of white rice

1. pure m large ginjo (large ginjo) below 50% taste smooth, top wine

2.Second-level pure m ginjo (ginjo) below 60% fragrance and refreshing

3.Special pure (pure metres) below 60 to 70% fat and

4.Special natural brew (natural brew) 60 ~ 70% under the fresh and sweet

The classification of the wine

Wine made from general according to the method is divided into four kinds:

1. pure rice wine: I don't add edible alcohol, made from pure with rice wine.

2. this wine: add a small amount of distilled spirits in rice wine.

3. Yin brewing: is made of polished rice rate below 60% from rice wine.

4. Yin brewing: is made of polished rice rate below 50% from rice wine.

Is the natural enemy and wine

General ways to store wine know nothing more than the temperature and humidity, and wine and save more attention should be paid to the cover of the light effect, because the light is wine and natural enemies, wine not only afraid of the sun, even fluorescent lamp irradiation for too long will make changes. If the wine is fluorescent light 2 ~ 3 hours, not only to the naked eye can see the change of liquor color, sometimes even will send out the so-called special smell smelly "sun".

In order to prevent light, affect the quality of the wine and taste, to buy wine best can save unable to exposure to the sun. Common wine bottles on the market, mostly designed to be dark brown or green shade better color such as green, its purpose is to avoid the light damage for sake.

Wine drinking temperature

As the wine of different grade, when drinking temperature will follow suit different adjustment. And to determine what kind of wine is suitable for temperature? What is suitable for ice drink? Mainly based on the raw material of the overall aroma and wine to distinguish. In general, if it is belong to taste thick, high aroma of a wine, such as: pure rice wine, the brewing wine, wine, etc., are suitable for warm drink, because these a few wine after the heating process, the wine aroma in the belt to instead, let the more full-bodied sweet alcohol liquor. And relatively slender ginjo the aroma and flavor, big ginjo, is more suitable for iced drinking after, this is mainly because after warm sake, wine aroma will send out for the rise of temperature of nonvolatile, if light fine wine and its taste flavor easily lost because of this, so is suitable for ice drink or cold drink.

Wine tasting three steps

Ordinary liquor wine, as long as in good condition, no deterioration, color is clear and transparent, it can maintain a certain amount of smell and taste. But if wine kind of level is higher, its like a senior foreign wine tasting way, also have distinguish good wine recipe and method, the method of choosing three steps: 1, the eye view: to observe the colour and lustre of wine and tone is pure and transparent, if there are impurities or color slants yellow or brownish, says wine has metamorphism or inferior wine. When tasting wine in Japan, can use a cup bottom with spiral lines (snake eye cup) to observe the sake of clarity, is a more professional product glass. 2, nose to smell: wine the most taboo is overripe Chen fragrant or other containers from the taste, so, the aromatic fragrance smell of wine is a good drink, and used of cup with the wine tasting wine, special attention should be paid to the influence of temperature and characteristics of the material, so you can smell the wine's unique scent. 3, taste: in the mouth 3 ~ 5 ml of the wine, and then let the wine on the tongue back, around the lingual surface of the machine can mix sample homogeneously to taste, and smell the wine cup of wine, let the wine of the mouth and nose to smell the bouquet fuses in together, and spit out taste mouth again carefully after finish, if it is sour, sweet, bitter, astringent, spicy flavours balanced harmonic, aftertaste relaxed and supple wine, good wine is of high quality.