This brewery has a well-established reputation for junmai sake. It ferments this sake over a lonf period at low termperature using kura-preserved yeaste to create a rich aroma and rice umami suitable to a junmai product. Please enjoy the satisfying umami-rich taste.
| Rice Used 1 | Gohyakujmangoku 30% |
|---|---|
| Rice Used 2 | Shinrikimai 70% |
| Milling% | 65% |
| Alcohol% | 15% |
| Sake Meter Value | +5 |
| Acibity | 1.6 |
|---|---|
| Sweet/Dry(sake type) | A little dry |
| Volume | 720ml, 1800ml |
| Serving Methods | Room temperature,lukewarm |
| Matching Foods | Deep fried chicken,etc. |
This Daiginjo is handmade by our skilled Toji (master brewer) with meticulous care using only the finest Yamadanishiki rice, milled to 35 percent. Produced in frigid winter weather, every deteil of the process, from pressing to bottling, is precisely monitored to create this masterpiece.
Making lavish use of Yamadanishiki and local Gohyakumangoku rice varieties considered optimal for sake production, time-honored traditional techniques are utilized to brew Kitanosho Ginjo Echizen. This is a refreshing and dry sake with the soft, fresh fragrances and flavors of Western pears and green bamboo. It is the perfect companion for fish and shellfish of the Japan Sea, such as northern shrimp, Echizen crabs, and sea bream. It was given the name \\\\\\\"Echizen\\\\\\\" as a representative sake of Fukui Prefecture.
契約栽培した「吟吹雪米」を使用し、小仕込みで蔵内保存酵母で醸した、自然の味を生かした香り豊かなスッキリした喉こしの純米大吟醸です。
ワイングラスでおいしい日本酒アワードで最高金賞を受賞。
40℃のヌル燗でもお楽しみいただけます
This brewery has a well-established reputation for junmai sake. It ferments this sake over a lonf period at low termperature using kura-preserved yeaste to create a rich aroma and rice umami suitable to a junmai product. Please enjoy the satisfying umami-rich taste.
