MIE・Taki-cho, Taki-gun
Hokosugi Daiginjoshu Kuro
ほこすぎだいぎんじょうしゅくろ ／ Hokosugi Daiginjosyu Kuro
Daiginjo
The ultimate art of sake making is in polishing and refining sake rice, and daiginjo is the product of this art. It's a smooth and mild sake that retains richness and umami; the exceptional flavor pairs well with any dish.
- Sake brewery
-
河武醸造株式会社
- KAWABU JYOZO 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
It pairs well with a wide variety of dishes including white fish sashimi, blanched mountain vegetables, and fresh spring rolls.
Sake profile
| Prefecture | MIE |
|---|---|
| Municipality | Taki-cho, Taki-gun |
| Type of sake | Daiginjo |
| Ingredients | rice , rice-koji , brewers-alcohol. |
| Sake rice | Yamada Nishiki (山田錦) |
| Location of sake rice production | Mie prefecture |
| brewing water | soft water |
| Rice polishing ratio | 40% |
| Acl / Vol. | 16% |
| NihonshudoSake meter value | ＋５ |
| Flavor | Slightly 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