GIFU・Takayama city
Sorano Sakagura Daiginjo Yotsuboshi
そらのさかぐら だいぎんじょう よつぼし ／ Sorano Sakagura Daiginjo Yotsuboshi
Daiginjo
A gentle whiff of ginjo aroma and a rice umami in each sip. Your palate will detect the flavor profile that disappears cleanly as it passes your throat. Rice umami will remain as a calm aftertaste. It is a daiginjo that can be enjoyed during a meal.
- 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 glass that widens at the rim is recommended in order to maximize the fragrance.
Food pairing
"It's best with salt-grilled lean fish, like red seabream or freshwater fish like sweetfish.
It complements boldly flavored dishes very well. It's also good with French dishes when served in a wine glass.
"
Sake profile
| Prefecture | GIFU |
|---|---|
| Municipality | Takayama city |
| Type of sake | Daiginjo |
| Ingredients | rice , rice-koji , brewers-alcohol. |
| Sake rice | Yamadanishiki、Hidahomare (山田錦、ひだほまれ) |
| Location of sake rice production | Hyogo Prefecture、Gifu Prefecture |
| brewing water | Underground water of the Northern Japan Alps |
| Rice polishing ratio | 50% |
| Acl / Vol. | 16.0% |
| 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