{"id":816,"date":"2019-06-21T10:30:17","date_gmt":"2019-06-21T01:30:17","guid":{"rendered":"https:\/\/sushiuniversity.jp\/basicknowledge\/?post_type=jetpack-portfolio&#038;p=816"},"modified":"2022-03-02T14:48:58","modified_gmt":"2022-03-02T05:48:58","slug":"hakurakusei-junmai-ginjoshu","status":"publish","type":"jetpack-portfolio","link":"https:\/\/sushiuniversity.jp\/basicknowledge\/hakurakusei-junmai-ginjoshu","title":{"rendered":"Hakurakusei Junmai Ginjoshu"},"content":{"rendered":"<div>\n<p><span style=\"color: #000000;\">Winner of the GOLD award in the Junmai Ginjoshu division of Sake Competition 2017. Actually, it won the GOLD award for four years straight in the Junmai sake division. It isn\u2019t full-bodied, but you can enjoy the mellow taste. It\u2019s not apparent when the acidic flavor first enters your mouth, but then it hits you, light and lingering, but not dragging on too long and the vivacious aftertaste stimulates your appetite. As the ultimate sake to pair with food, it was created to be drunk at the temperature range when it\u2019s just come out of the fridge. This is because this the \u201creishisan,\u201d an acid which is found in wine and tastes good when cold, has been controlled in the making of this sake. Of course, please make sure you keep it in the refrigerator.<\/span><\/p>\n<\/div>\n<p>&nbsp;<\/p>\n<p><span style=\"color: #000000;\"><img decoding=\"async\" class=\" wp-image-824 alignleft\" src=\"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-content\/uploads\/sites\/18\/2019\/03\/hakurakuseijunmaiginjo.jpg\" alt=\"\" width=\"89\" height=\"272\" srcset=\"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-content\/uploads\/sites\/18\/2019\/03\/hakurakuseijunmaiginjo.jpg 261w, https:\/\/sushiuniversity.jp\/basicknowledge\/wp-content\/uploads\/sites\/18\/2019\/03\/hakurakuseijunmaiginjo-98x300.jpg 98w, https:\/\/sushiuniversity.jp\/basicknowledge\/wp-content\/uploads\/sites\/18\/2019\/03\/hakurakuseijunmaiginjo-59x180.jpg 59w\" sizes=\"(max-width: 89px) 100vw, 89px\" \/>Sake-brewing rice\uff1a Kura-no-hana<\/span><\/p>\n<p><span style=\"color: #000000;\">Rice polishing ratio\uff1a55%<\/span><\/p>\n<p><span style=\"color: #000000;\">Sake meter value\uff1a\uff0d<\/span><\/p>\n<p><span style=\"color: #000000;\">Acidity\uff1a\uff0d<\/span><\/p>\n<p><span style=\"color: #000000;\">Amino acid content\uff1a\uff0d<\/span><\/p>\n<p><span style=\"color: #000000;\">HP\uff1a<a href=\"http:\/\/xn--https-dx2hi58m\/\/niizawa-brewery.co.jp\/en\/\">http:\/\/xn--https-dx2hi58m\/\/niizawa-brewery.co.jp\/en\/<\/a><\/span><\/p>\n<p>&nbsp;<\/p>\n<div style=\"text-align: center;\"><a class=\"button_apply\" href=\"https:\/\/sushiuniversity.jp\/visual-dictionary\/?Name=Lean-meat-of-tuna-(Akami)\" target=\"_blank\" rel=\"noopener\">Learn sushi toppings<\/a><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Winner of the GOLD award in the Junmai Ginjoshu division of Sake Competition 2017. Actually, it won the GOLD award for four years straight in the Junmai sake division. It isn\u2019t full-bodied, but you can enjoy the mellow taste. It\u2019s not apparent when the acidic flavor first enters your mouth, but then it hits you, light and lingering, but not dragging on too long and the vivacious aftertaste stimulates your appetite. As the ultimate sake to pair with food, it was created to be drunk at the temperature range when it\u2019s just come out of the fridge. This is because this the \u201creishisan,\u201d an acid which is found in wine&hellip;<\/p>\n","protected":false},"author":2,"featured_media":824,"comment_status":"open","ping_status":"closed","template":"","format":"standard","meta":[],"jetpack-portfolio-type":[148],"jetpack-portfolio-tag":[126,124],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/jetpack-portfolio\/816"}],"collection":[{"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/jetpack-portfolio"}],"about":[{"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/types\/jetpack-portfolio"}],"author":[{"embeddable":true,"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/comments?post=816"}],"version-history":[{"count":9,"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/jetpack-portfolio\/816\/revisions"}],"predecessor-version":[{"id":1985,"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/jetpack-portfolio\/816\/revisions\/1985"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/media\/824"}],"wp:attachment":[{"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/media?parent=816"}],"wp:term":[{"taxonomy":"jetpack-portfolio-type","embeddable":true,"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/jetpack-portfolio-type?post=816"},{"taxonomy":"jetpack-portfolio-tag","embeddable":true,"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/jetpack-portfolio-tag?post=816"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}