AICHI・Anjo city
kamisugi jyunmaiginjyou suginomai
かみすぎじゅんまいぎんじょう すぎのまい ／ kamisugi jyunmaiginjyou suginomai
Junmai
Ginjo
Enjoy the light, umami-filled flavor and rich sake rice flavor developed through the long, low-temperature fermentation 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 bowl-shaped sake cup is recommended to bring out the sake's umami and sweetness. Earthenware and porcelain cups match well, too.
Food pairing
Happosai (combination stir fry), omlette, sauteed salmon, salt-grilled Pacific saury, chikuzen-ni (braised chicken and vegetables), simmered daikon, and shiokara (seafood marinated in salted and fermented viscera).
Sake profile
| Prefecture | AICHI |
|---|---|
| Municipality | Anjo city |
| Type of sake | Junmai Ginjo |
| Ingredients | rice , rice koji |
| Sake rice | Yumeginga (夢吟香) |
| Location of sake rice production | Anjo city, Aichi prefecture |
| brewing water | The Yahagi River's underground water (soft water) |
| Rice polishing ratio | 55% |
| Acl / Vol. | 15.5% |
| NihonshudoSake meter value | +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