ISHIKAWA・Komatsu city
Syuhoukaetsu Aakanogin Daiginjou
しゅほうかえつ あかのぎん だいぎんじょう ／ Syuhoukaetsu Aakanogin Daiginjou
Daiginjo
This daiginjo is made with the traditional filtration method: pouring moromi (sake mash) into sakabukuro (sake bag), stacking the bags up, and slowly pressing sake out over three days. More sake could be produced with machine filtration, but the brewery chooses to stick to the traditional method in order to minimize the bitterness and astringency. Its fragrant aroma and smoothness make it easy to drink for sake beginners.
- Sake brewery
-
株式会社 加越
- KAETSU 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
Pairs well with dishes that bring out ingredients' umami or dishes with pronounced dashi (stock) fragrance and umami: seared jack mackerel, grilled tile fish, stewed vegetables, chawanmushi (savory custard), dashimaki tamago (Japanese rolled omlette), stewed cod or seabream roe, and shirako tempura.
Sake profile
| Prefecture | ISHIKAWA |
|---|---|
| Municipality | Komatsu city |
| Type of sake | Daiginjo |
| Ingredients | rice , rice-koji , brewers-alcohol. |
| Sake rice | Yamada Nishiki (山田錦) |
| Location of sake rice production | Hyogo prefecture |
| brewing water | Reiho (Sacred Mountain) Hakusan's underground water |
| Rice polishing ratio | 38% |
| Acl / Vol. | 15.5% |
| NihonshudoSake meter value | +4 |
| 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
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