TOYAMA・Kurobe city
MIKUNIHARE DAIGINJOGENSHU JUNKOKUSAN MIZUNARATARUJUKUSEI
みくにはれ だいぎんじょうげんしゅ じゅんこくさんみずならたるじゅくせいしあげ ／ MIKUNIHARE DAIGINJOGENSHU JUNKOKUSAN MIZUNARATARUJUKUSEI SHIAGE
Daiginjo
This is an undiluted daiginjo made with an attentive care using Oyama Nishiki sake rice harvested in Toyama prefecture and water that springs at the sake brewery. The water is listed in Japan's 100 remarkable waters. It uses "Kissui Premium Meister Brewer's Alcohol Made with Japanese Rice" so that the ingredients used are 100% from Japan. It was approved by Japan Kissui Local Sake Brewers' Association as a Kissui Local Sake Premium Meister Daiginjo.
- Sake brewery
-
皇国晴酒造株式会社
- Mikunihare Syuzo 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
Dishes that use tofu, lean dishes like white fish meuniere and white fish sashimi, and otsumami (dishes to be eaten with alcoholic beverages) like nuts.
Sake profile
| Prefecture | TOYAMA |
|---|---|
| Municipality | Kurobe city |
| Type of sake | Daiginjo |
| Ingredients | rice , rice-koji , brewers-alcohol. |
| Sake rice | OYAMANISHIKI (雄山錦) |
| Location of sake rice production | Toyama prefecture |
| brewing water | Spring water from the Kurobe River |
| Rice polishing ratio | 50% |
| Acl / Vol. | 16% |
| 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