ISHIKAWA・Tsurugishinmachi, Hakusan city
KIKUHIME KUROGIN
きくひめ くろぎん ／ KIKUHIME KUROGIN
Daiginjo
To make this sake, the brewery collects the sake drops that trickle out from natural pressing, then matures the sake for a long time in an ideal environment. The brewery releases it into the market only when it's ready. The sake's silky, umami-rich flavor can be produced only from the meticulous work and adequate maturation.
- Sake brewery
- 菊姫合資会社
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
The sake's silky and light umami flavor can be developed only through meticulous work and adequate maturation. It pairs perfectly with Japanese dishes with pronounced dashi (broth) flavor: agedashi tofu (deep-fried tofu served in dashi broth), chawanmushi (Japanese savory custard), and nasu no hisuini (peeled and steamed eggplants served in dashi broth).
Sake profile
| Prefecture | ISHIKAWA |
|---|---|
| Municipality | Tsurugishinmachi, Hakusan city |
| Type of sake | Daiginjo |
| Ingredients | rice , rice-koji , brewers-alcohol. |
| Sake rice | Yamada Nishiki (山田錦) |
| Location of sake rice production | Yokawa-cho, Miki city, Hyogo prefecture |
| brewing water | Mt. Hakusan's underground water |
| Rice polishing ratio | 40% |
| Acl / Vol. | 17% |
| NihonshudoSake meter value | +7.0 |
| Flavor | 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