SAKE

AICHI・Okazaki city

Daiginjo Tokugawa Ieyasu

だいぎんじょうとくがわいえやす ／ Daiginjo Tokugawa Ieyasu

Daiginjo

This daiginjo represents Aichi prefecture.
In the recent years, it's won a total of eleven Gold Medals at the Annual Japan Sake Awards. It uses Hyogo prefecture's Yamada Nishiki, which is polished to a 40% ratio, then fermented at a low temperature for a long time. One will smell the sweet aroma, then taste the dryness before a crisp finish. It's great as a gift.

Sake brewery
丸石醸造株式会社
- MARUISHI JOZO CO.,LTD. -

Flavor profile

Sweetness / dryness

- 0 +

+3

sweet dry

Body

- 0 +

-2

light body full body

Aroma

- 0 +

+4

Moderate Fragrant

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

Sauteed white fish, kasu (sake lees)-marinated grilled white fish, gratin, prosciutto, and fruit.

Sake profile

Prefecture AICHI
Municipality Okazaki city
Type of sake Daiginjo
Ingredients rice , rice-koji , brewers-alcohol.
Sake rice Yamada Nishiki
(山田錦)
Location of sake rice production Hyogo prefecture
brewing water Okazaki City Yahagi River's underground water
Rice polishing ratio 40%
Acl / Vol. 17%
NihonshudoSake meter value +3
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

Top