HIROSHIMA・Saijohonmachi, Higashi-Hiroshima city
Kamotsuru Soukaku Daiginjo
かもつる そうかく だいぎんじょう ／ Kamotsuru Soukaku Daiginjo
Daiginjo
This is the brewery's highest grade sake, the pride of the brewery; it's made with the firm determination to perfectly handle each rice grain and each water drop. It's a daiginjo with a refined, fragrant aroma and an aromatic flavor.
- Sake brewery
-
賀茂鶴酒造株式会社
- KAMOTSURU Sake Brewing 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
This fragrant, rich sake pairs well with dishes that showcase ingredients' natural flavors: for fish dishes, salt-grilled Japanese sea bass, konbu-cured Japanese flounder, or salt-grilled conger eel; other dishes include mountain vegetable tempura.
Sake profile
| Prefecture | HIROSHIMA |
|---|---|
| Municipality | Saijohonmachi, Higashi-Hiroshima city |
| Type of sake | Daiginjo |
| Ingredients | rice , rice-koji , brewers-alcohol. |
| Sake rice | Yamada Nishiki (山田錦) |
| Location of sake rice production | Zoka, Higashi-Hiroshima city, Hiroshima prefecture |
| brewing water | Mt. Kamo's underground water |
| Rice polishing ratio | 32% |
| Acl / Vol. | 16-17% |
| NihonshudoSake meter value | +3.5 |
| 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
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Honjozo
Honjozo
Futsu