NAGANO・Ina City
kuomatusenjo jyunmaidaiginjo itirin
くろまつせんじょう じゅんまいだいぎんじょう いちりん ／ kuomatusenjo jyunmaidaiginjo itirin
Junmai
Daiginjo
Rice suitable for sake brewing with a polishing ratio of 50% is slowly brewed at a low temperature. This Junmai Daiginjo has a gorgeous and dignified aroma reminiscent of the flowering of the Japanese cherry blossoms in Ina Valley, Shinshu, announcing the arrival of spring, as well as an elegant taste and pleasant lingering finish.
- Sake brewery
-
株式会社 仙醸
- SENJYO -
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.
Sake profile
| Prefecture | NAGANO |
|---|---|
| Municipality | Ina City |
| Type of sake | Junmai Daiginjo |
| Ingredients | rice , rice koji |
| Sake rice | Rice suitable for sake brewing (酒造好適米) |
| Location of sake rice production | Nagano Prefecture, etc. *Subject to change depending on the year. |
| brewing water | Underground water in the Southern Alps |
| Rice polishing ratio | 50% |
| Acl / Vol. | 16% |
| Flavor | Neutral |
Notes
Saikyoyaki, dengaku, meat tofu, etc.
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