AICHI・Shitara-cho
Houraisen Gin Junmaidaiginjo
ほうらいせん ぎん じゅんまいだいぎんじょう ／ Houraisen Gin Junmaidaiginjo
Junmai
Daiginjo
The sake is brewed for thirty five days at around ten degrees celcius, the lowest point at which kobo (yeast) can stay active. This is further matured for two and a half years at a low temperature to bring out smoothness in sake. The brewery gave it the name Gin to mean a sake brewed with all of the leading-edge techniques available.
- Sake brewery
-
関谷醸造株式会社
- SEKIYA 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
Lean fish dishes, like white fish sashimi, blowfish sashimi, and salt-grilled ayu (sweetfish). Other pairings include konjac yam mixed with mashed tofu, and tofu dishes like tofu hot pot.
Sake profile
| Prefecture | AICHI |
|---|---|
| Municipality | Shitara-cho |
| Type of sake | Junmai Daiginjo |
| Ingredients | rice , rice koji |
| Sake rice | Yamada Nishiki (山田錦) |
| Location of sake rice production | Hyogo and Tokushima prefectures |
| brewing water | Spring water (extremely soft water) |
| Rice polishing ratio | 40% |
| Acl / Vol. | 15% |
| NihonshudoSake meter value | +3.0 |
| Flavor | Neutral |
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