AICHI・Anjo city
kamisugi daiginzyou tobindori
かみすぎ だいぎんじょう とびんどり ／ kamisugi daiginzyou tobindori
Daiginjo
Awarded the top prize for five consecutive years at the Nagoya Bishu Awards. This daiginjo has a rich ginjo aroma and deep, refined flavor developed through the natural pressing process.
- Sake brewery
-
神杉酒造 株式会社
- kamisugi syuzou 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
Tofu hot pot, mountain vegetable tempura, white fish sashimi, "cream stew" (chicken and vegetables cooked in thick roux), creamy pasta, and seafood carpaccio.
Sake profile
| Prefecture | AICHI |
|---|---|
| Municipality | Anjo 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 |
| brewing water | The Yahagi River's underground water (soft water) |
| Rice polishing ratio | 35% |
| Acl / Vol. | 17.5% |
| NihonshudoSake meter value | +5 |
| Flavor | 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