NIIGATA・Murakami city
Shimeharitsuru Ginsen
しめはりつる ぎんせん ／ Shimeharitsuru Ginsen
Daiginjo
The Shimeharitsuru series is produced by a brewery that has been around for 200 years. Since its establishment, the brewery has placed the utmost value on product quality, and accordingly, the series is made with sincere approach to sake brewing and the expertise in junmai-shu production gained over many years. It is produced in Niigata prefecture, one of Japan's major rice producing regions. The sake has a mild ginjo aroma attributed to using 100% Yamada Nishiki sake rice and a clean palate, free of any intrusive flavors, due to using crystal-clear well water.
- Sake brewery
-
宮尾酒造株式会社
- MIYAO SAKE BREWING CO.,LTD -
Flavor profile
Recommended temperature
chilled
room temperature
Heated
Sake vessels
A glass that widens at the rim is recommended in order to maximize the fragrance.
Food pairing
The refreshing mouthfeel and the cleanly disappearing aftertaste pair well with dishes that go well with white wine, like raw oysters, white fish sashimi, and seafood dishes.
Sake profile
| Prefecture | NIIGATA |
|---|---|
| Municipality | Murakami city |
| Type of sake | Daiginjo |
| Ingredients | rice , rice-koji , brewers-alcohol. |
| Sake rice | 100% Yamada Nishiki sake rice (山田錦 100%) |
| Location of sake rice production | Hyogo and Shiga prefectures |
| brewing water | The underground water of the Asahi Mountain Range (soft water) |
| Rice polishing ratio | 50% |
| Acl / Vol. | 16.0% |
| NihonshudoSake meter value | +4.5 |
| Flavor | Dry |
Type of sake
Rice polishing ratio
50% or lower
Rice polishing ratio
60% or lower
Rice polishing ratio
70% or lower
Rice polishing ratio
80% or lower
Junmai
Daiginjo
Junmai
Ginjo
Tokubetsu
Junmai
Junmai
Daiginjo
Ginjo
Tokubetsu
Honjozo
Honjozo
Futsu