This brewery has a well-established reputation for junmai sake. As with daiginjo, utilizing only the core of the sake rice, this jinmai ginjo sake is fermented over a long period at low termperature using kura-preserved yeast to create a refreshing aroma and rice umami. Please enjoy the balance of fragrance and taste.
| Rice Used | Fukui Gohyakumangoku |
|---|---|
| Milling% | 60% |
| Alcohol% | 15% |
| Sake Meter Value | +3 |
| Acidity | 1.6 |
| Sweet/Dry(sake type) | Slightly dry |
|---|---|
| Volume | 720ml, 1800ml |
| Serving Methods | Room temperature, chilled |
| Mathing Foods | Soba,raw oysters,sashimi |
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.
県農場試験場と酒造組合が共同開発した大吟醸用の酒米さかほまれを使用。
農薬と化学肥料の使用を極力抑えて栽培。害虫の発生を少なくする為きめ細かな管理をしたり、有機質肥料を施用したり様々な工夫をして栽培されてます。
県食品加工研究所が開発したオリジナル酵母FK802を使用。
This brewery has a well-established reputation for junmai sake. As with daiginjo, utilizing only the core of the sake rice, this jinmai ginjo sake is fermented over a long period at low termperature using kura-preserved yeast to create a refreshing aroma and rice umami. Please enjoy the balance of fragrance and taste.
