HYOGO・Himeji city
Tatsuriki Daiginjou Komenosasayaki
たつりき だいぎんじょう こめのささやき ／ Tatsuriki Daiginjou Komenosasayaki
Daiginjo
The sake uses 100% Hyogo prefecture's Yamada Nishiki from the Toku-A area, the highest grade sake rice. The rice is polished to a 50% ratio, then brewed using traditional techniques. It is a daiginjo with a refined, fruity aroma (ginjo aroma) and a smooth, silky flavor.
- Sake brewery
-
㈱ 本田商店
- Honda Syouten 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 Japanese course meals that include white fish sashimi or white fish tempura.
Sake profile
| Prefecture | HYOGO |
|---|---|
| Municipality | Himeji city |
| Type of sake | Daiginjo |
| Ingredients | rice , rice-koji , brewers-alcohol. |
| Sake rice | Yamada Nishiki (山田錦) |
| Location of sake rice production | Toku-A area, Hyogo prefecture |
| brewing water | Underground water of the Ibo River |
| Rice polishing ratio | 40% |
| Acl / Vol. | 17% |
| NihonshudoSake meter value | +3.5 |
| 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