MIYAGI・Kesennuma city
Rikuzen Otokoyama Undiluted Daiginjo -10℃ Freezing Bottled
／
Daiginjo
This daiginjo is 100% made in Japan, including even the brewer's alcohol which is made with distilled sake mash. No other breweries do this. Once the sake is bottled, it is matured for a few months at a very low temperature, -10℃, then stored in a refrigerator set at −1℃ until shipment in order to preserve the flavor at its peak. It's a sturdy, dry sake.
- Sake brewery
-
株式会社男山本店
- Otokoyama Honten Co.,LTd. -
Flavor profile
Recommended temperature
chilled
room temperature
Heated
Sake vessels
A bowl-shaped sake cup is recommended to bring out the sake's umami and sweetness. Earthenware and porcelain cups match well, too.
Food pairing
This well-structured sake goes well with fatty, bold-flavored red-flesh fish like tuna and bonito, steak, and seafood ajillo.
Sake profile
| Prefecture | MIYAGI |
|---|---|
| Municipality | Kesennuma city |
| Type of sake | Daiginjo |
| Ingredients | rice , rice-koji , brewers-alcohol. |
| Sake rice | Kuranohana sake rice (蔵の華) |
| Location of sake rice production | Miyagi prefecture |
| brewing water | Underground water of Kesennuma Aragami |
| Rice polishing ratio | 50% |
| Acl / Vol. | 18.0% |
| NihonshudoSake meter value | ＋１ |
| 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
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