NIIGATA・Nagaoka City
Soujo Kubota Seppou
／
Junmai
Daiginjo
In order to maintain the fresh aroma, low-temperature fermentation and ice-temperature storage are carried out during the severe winter cold brewing. Along with a fresh and invigorating aroma like muscatelon and muskmelon, the flavor of rice spreads slightly in a harmony of sweetness and acidity. It is a perfect match for outdoor cooking using seasonal ingredients such as wild vegetables with the bittersweet taste of spring.
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- Sake brewery
-
朝日酒造株式会社
- ASAHI SHUZO -
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.
Sake profile
| Prefecture | NIIGATA |
|---|---|
| Municipality | Nagaoka City |
| Type of sake | Junmai Daiginjo |
| Ingredients | rice , rice koji |
| Sake rice | Gohyakumangoku (五百万石) |
| Location of sake rice production | Niigata Prefecture |
| Rice polishing ratio | 50% |
| Acl / Vol. | 14% |
| 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