HOKKAIDO・Asahikawa city
Otokoyama Junmai-Daiginjo
おとこやま じゅんまいだいぎんじょう ／ Otokoyama Junmaidaiginjou
Junmai
Daiginjo
A sake made in an ideal, cold climate with the firn-derived underground water of the Daisetsuzan Volcanic Group, which is located at the center of Hokkaido. Since the first entry in 1977, this sake has been winning gold at international competitions every year. It has a mild, expansive aroma and a slightly dry flavor that also denotes elegance and richness.
- Sake brewery
-
男山株式会社
- Otokoyama Co.,Ltd. -
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
White fish sashimi, mountain vegetable tempura, asparagus boiled in salty water, seaweed zeppoline, salt-grilled ayu (sweetfish), boiled crab, white fish mousse, white fish terrine, shrimp and scallop sashimi, canola flower (or spring vegetable) pasta, salt-grilled common orient clams, etc.
Sake profile
| Prefecture | HOKKAIDO |
|---|---|
| Municipality | Asahikawa city |
| Type of sake | Junmai Daiginjo |
| Ingredients | rice , rice koji |
| Sake rice | Yamada Nishiki (山田錦) |
| Location of sake rice production | Hyogo prefecture |
| brewing water | The Daisetsuzan Volcanic Group's underground water (medium hard water) |
| Rice polishing ratio | 38% |
| Acl / Vol. | 16% |
| NihonshudoSake meter value | ±0 |
| 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