YAMAGUCHI・Iwakuni city
Dassai Junmaidaiginjou39 Centrifugation
だっさい じゅんまいだいぎんじょう みがきさんわりきゅうぶ えんしんぶんり ／ Dassai Junmaidaiginjou39 Centrifugation
Junmai
Daiginjo
The sake is separated from rice solids without applying any pressure; it therefore retains the aroma and structure of junmai daiginjo mash.
- Sake brewery
-
旭酒造
- ASAHI SHUZO CO.LTD. -
Recommended temperature
chilled
room temperature
Heated
Sake vessels
A glass that widens at the rim is recommended in order to maximize the fragrance.
Sake profile
| Prefecture | YAMAGUCHI |
|---|---|
| Municipality | Iwakuni city |
| Type of sake | Junmai Daiginjo |
| Ingredients | rice , rice koji |
| Sake rice | Yamada Nishiki sake rice (山田錦) |
| Location of sake rice production | Japanese sake rice |
| Rice polishing ratio | 39% |
| Acl / Vol. | 15.0% |
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