KYOTO・Fushimi-ku, Kyoto city
Horin Junmai Daiginjo
ほうりんじゅんまいだいぎんじょう ／ Horin Junmai Daiginjo
Junmai
Daiginjo
The brewery polishes two types of sake rice, Yamada Nishiki and Gohyakumangoku, both at a 50% sake polishing ratio and ferments them at a lower temperature for a long time. This is the highest grade junmai daiginjo brewed by Gekkeikan, which makes sake with fragrant ginjo aroma and smooth texture. This sake won Monde Selection's Grand Gold Medal for five consequtive years.
- Sake brewery
-
月桂冠株式会社
- Gekkeikan -
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
This sake has a fragrant aroma, a smooth texture, and an expansive flavor. It pairs well with a wide variety of dishes: sashimi including tuna and scallops, salt-grilled ayu (sweetfish), tempura, foie gras terrine, bon bon chicken, sole meuniere, roast duck, and Peking duck.
Sake profile
| Prefecture | KYOTO |
|---|---|
| Municipality | Fushimi-ku, Kyoto city |
| Type of sake | Junmai Daiginjo |
| Ingredients | rice , rice koji |
| Sake rice | Yamada Nishiki, Gohyakumangoku (山田錦、五百万石) |
| Location of sake rice production | - |
| brewing water | Underground water |
| Rice polishing ratio | 50% |
| Acl / Vol. | 16.4% |
| NihonshudoSake meter value | +2 |
| 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
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