NIIGATA・Niigata city
NISHIKIGOI
にしきごい ／ kOI
Junmai
Daiginjo
Nishikigoi is an ornamental species of fish from Niigata prefecture often used as a symbol for Japan, and sake reflects Japan's many charms. This sake is a fusion of these two, conveying Japanese culture and terroir to domestic and international audiences. The beautiful bottle design won more than 20 awards across the world. It's a comforting junmai daiginjo with a fruity aroma and a pure rice umami.
- Sake brewery
-
今代司酒造株式会社
- Imayo Tsukasa Sake Brewery 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
Serve it chilled or at room temperature for the following dishes: pickled turnip or daikon radish, blanched greens, yuba sashimi, red seabream or Japanese flounder carpaccio, smoked salmon, prosciutto with melon, Insalata Caprese, Vichyssoise, dried apple and other dried fruit, and tiramisu. Serve at 35 to 40 degrees Celsius for beef or horse meat yukhoe or sukiyaki.
Sake profile
| Prefecture | NIIGATA |
|---|---|
| Municipality | Niigata city |
| Type of sake | Junmai Daiginjo |
| Ingredients | rice , rice koji |
| Sake rice | Gohyakumangoku sake rice (五百万石) |
| Location of sake rice production | Niigata prefecture |
| brewing water | Mount Sugana's underground water (medium soft water) |
| Rice polishing ratio | 50% |
| Acl / Vol. | 16% |
| NihonshudoSake meter value | +7.0 |
| Flavor | Slightly 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