NIIGATA・Niigata city
Koshi No Kanbai Junmai Daiginjo Kinmuku
こしのかんばいじゅんまいだいぎんじょうきんむく ／ Koshi No Kanbai Junmai Daiginjo Kinmuku
Junmai
Daiginjo
"A junmai daiginjo made with Hyogo prefecture's Yamada Nishiki, the highest quality sake rice, polished to a 35% ratio.
It has a gradually expanding ginjo aroma and a soft, yet rich flavor. The lasting aroma and flavor make it an exceptionally well-balanced sake. The dry aftertaste is truly characteristic of Koshi no Kanbai. This is an excellent sake one can never tire of."
- 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
Sake-steamed or salt-baked rosy seabass/red seabream. It pairs well with rich sauces made of butter or heavy cream. If you'd like to bring out the full richness of the sake, serve it at 40 degrees Celsius.
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 | 35% |
| Acl / Vol. | 16% |
| NihonshudoSake meter value | +3 |
| 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