AICHI・Nagoya city
Daiginjo Ko-hen
だいぎんじょう こへん ／ Daiginjo Ko-hen
Daiginjo
This sake was awarded gold prize at the Annual Japan Sake Awards for three consecutive years.
The aroma has floral, lily-like elegance and banana-like ginjo fragrance. The soft sweetness and the subtle sourness give a clean flavor profile, which is balanced out by the crisp finish.
- Sake brewery
-
金虎酒造株式会社
- Kintora 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
Ohitashi (blanched greens with savory broth), koji-fermented squid, liver paste, buckwheat noodles, hiyamugi noodles, caprese, white fish sashimi, carpaccio, dried fruit, kintsuba (a type of Japanese sweets made of sweet bean paste), and bean-mixed rice cake.
Sake profile
| Prefecture | AICHI |
|---|---|
| Municipality | Nagoya city |
| Type of sake | Daiginjo |
| Ingredients | rice , rice-koji , brewers-alcohol. |
| Sake rice | Yamada Nishiki (山田錦) |
| Location of sake rice production | Hyogo prefecture |
| Rice polishing ratio | 40% |
| Acl / Vol. | 16% |
| NihonshudoSake meter value | +3 |
| 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