GIFU・Takayama City
YOTUBOSHI JYUNMAIDAIGINJYO
よつぼし じゅんまいだいぎんじょう そらのさかぐら だいさんだん ／ Yotsubosi jyunmaidaiginjyou
Junmai
Daiginjo
We use Yamada Nishiki rice grown in Hida Takayama. We have created sake rice that is comparable to other regions. The aroma and flavor are of the highest quality. Put it in your mouth and close your eyes. I think you can imagine the face of the farmer.
- Sake brewery
-
有限会社 舩坂酒造店
- Funasaka Sake Brewery -
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
Mushroom and bacon cream pasta with yuzu pepper
Sake profile
| Prefecture | GIFU |
|---|---|
| Municipality | Takayama City |
| Type of sake | Junmai Daiginjo |
| Ingredients | rice , rice koji |
| Sake rice | Yamadanishiki (山田錦) |
| Location of sake rice production | Takayama City |
| brewing water | Water from the Northern Alps |
| Rice polishing ratio | 50% |
| Acl / Vol. | 16% |
| NihonshudoSake meter value | ＋１ |
| 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