GIFU・Takayama city
Miyamagiku Hizou Tokubetsu-junmai
みやまぎくひぞう とくべつじゅんまい ／ Miyamagiku Hizou Tokubetsu-junmai
Tokubetsu
Junmai
This junmaishu was brewed because the owner raised a question to Hiraoka Toji (the master brewer) “Is it possible to make a delicious sake by serving it heated…”.
It is brewed using Gifu prefecture produced sake rice “Hida Homare” and “G Kobo” (yeast) also developed in Gifu. This junmaishu made purely from Gifu products and it goes well with good sharp taste dishes.
It is highly valued sake in Japan and overseas.
- 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 bowl-shaped sake cup is recommended to bring out the sake's umami and sweetness. Earthenware and porcelain cups match well, too.
Food pairing
It matches well with Hida beef stake, Hida beef sukiyaki, and Hoba-miso (food seasoned with fermented soybean paste and grilled on magnolia leaves).
Sake profile
| Prefecture | GIFU |
|---|---|
| Municipality | Takayama city |
| Type of sake | Tokubetsu Junmai |
| Ingredients | rice , rice koji |
| Sake rice | Hida Homare (ひだほまれ) |
| Location of sake rice production | Gifu prefecture |
| brewing water | The underground water of the Northern Alps |
| Rice polishing ratio | 60% |
| Acl / Vol. | 15% |
| NihonshudoSake meter value | +4 |
| 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