KAGAWA・Kanonji city
Beppin KAWATSURU Junmai-Daiginjo
べっぴんかわつるじゅんまいだいぎんじょう ／ Beppin KAWATSURU Junmai-Daiginjo
Junmai
Daiginjo
Made with traditional craftsmanship, this exceptional junmai daiginjo embodies both class and individuality. One can enjoy a delicate umami characteristic of Kagawa prefecture's Oseto sake rice as well as a transformative tartness.
- Sake brewery
-
川鶴酒造株式会社
- KAWATSURU Sake Brewing Co., Ltd -
Flavor profile
Recommended temperature
chilled
room temperature
Heated
Sake vessels
A bowl-shaped sake cup is recommended to bring out the sake's umami and sweetness. Earthenware and porcelain cups match well, too.
Food pairing
This regional sake is made to complement the food culture of the Setouchi Region. Its umami-rich flavor pairs well with lean white fish of the Seto Inland Sea. The recommended dishes are olive-marinated white fish and octopus and Sanuki chicken ajillo.
Sake profile
| Prefecture | KAGAWA |
|---|---|
| Municipality | Kanonji city |
| Type of sake | Junmai Daiginjo |
| Ingredients | rice , rice koji |
| Sake rice | Yamada Nishiki and Oseto (山田錦・オオセト) |
| Location of sake rice production | Kagawa and Okayama prefectures |
| brewing water | The Sanuki Mountains' underground water collected from the brewery's well (medium hard water) |
| Rice polishing ratio | 50% |
| Acl / Vol. | 16% |
| NihonshudoSake meter value | ＋３ |
| 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