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.
| Rice Used 1 | Yamadanishiki |
|---|---|
| Rice Used 2 | Hyakumangoku |
| Milling% | 55% |
| Alcohol% | 15% |
| Sake Meter Value | +5 |
| Acidity | 1.3 |
|---|---|
| Sweet/Dry(sake type) | Slightly dry/crisp |
| Volume | 720ml, 1800ml |
| Serving Methods | Room temperature, chilled |
| Mathing Foods | Sshimi, tempura |
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.
暑い夏にひやして呑むとおいしい生貯吟醸酒です。
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.
