NIIGATA・Minamiuonuma city
Hakkaisan Snow Aged Junmai Daiginjo 3 Years
じゅんまいだいぎんじょう ゆきむろちょぞう はっかいさん ／ Hakkaisan Snow Aged Junmai Daiginjo 3 Years
Junmai
Daiginjo
This is a new endeavor to mature sake in the natural environment as much as possible. The sake is matured in a storage room with abundant snow, which is modeled after a yukimuro, a low temperature food storage that has been in Uonuma for centuries. The snow helps keep the temperature low, at three degrees celcius. This sake develops its smoothness over the course of three years in this environment.
- Sake brewery
-
八海醸造株式会社
- HAKKAISAN BREWERY 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
Beef shigureni (strong-flavored beef stew), chicken liver simmered in sweet-salty sauce, simmered pork belly, mapo tofu, subuta (deep-fried pork with sweet-sour sauce), ratatouille, sauteed chicken with Gorgonzola, and hamburg steak with demi-glace sauce.
Sake profile
| Prefecture | NIIGATA |
|---|---|
| Municipality | Minamiuonuma city |
| Type of sake | Junmai Daiginjo |
| Ingredients | rice , rice koji |
| Sake rice | Yamada Nishiki (kojimai)Yuki no Sei and Gohyakumangoku (kakemai) (山田錦（麹米）ゆきの精・五百万石（掛米）) |
| Location of sake rice production | Hyogo and Niigata prefectures |
| brewing water | Spring water from the holy site of Raiden-sama (a god of lightning and thunder in Japanese mythology) |
| Rice polishing ratio | 50% |
| Acl / Vol. | 17% |
| NihonshudoSake meter value | -1.0 |
| 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