NIIGATA・Niigata city
Koshi No Kanbai Junmai Daiginjo Muku
こしのかんばいじゅんまいだいぎんじょうむく ／ Koshi No Kanbai Junmai Daiginjo Muku
Junmai
Daiginjo
"A junmai daiginjo made with Hyogo prefecture's Yamada Nishiki, the highest quality sake rice, polished to a 48% ratio.
The fresh ginjo aroma is also characterized by expansiveness and depth. One will get a sense of luxury with the flavor that has a good balance between meticulous tartness and the rice-derived umami and depth."
- Sake brewery
-
石本酒造株式会社
- Ishimoto Sake 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
Dishes that bring out meat umami and sweetness of fat, like pork roast and sausages. It also pairs well with naturally sweet ingredients, like boiled crabs.
Sake profile
| Prefecture | NIIGATA |
|---|---|
| Municipality | Niigata city |
| Type of sake | Junmai Daiginjo |
| Ingredients | rice , rice koji |
| Sake rice | Yamada Nishiki (山田錦) |
| Location of sake rice production | Shijimi-cho, Miki city, Hyogo prefecture |
| brewing water | The Agano River's underground water (soft water) |
| Rice polishing ratio | 48% |
| Acl / Vol. | 16% |
| NihonshudoSake meter value | +4 |
| 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