HYOGO・Kobe city
Kimoto zukuri Junmai Daiginjo Genshu Zuicho
きもとづくりじゅんまいだいぎんじょうげんしゅ ずいちょう ／ Kimoto zukuri Junmai Daiginjo Genshu Zuicho
Junmai
Daiginjo
This sake is made with 100% Yamada Nishiki from Hyogo prefecture and Nada's Miya water (a type of Mt. Rokko's water that was selected as one of Japan's 100 remarkable waters), and prepared with kimoto-style brewing method. This junmai daiginjo is an aji ginjo, a rich, full-bodied type to be enjoyed with a meal. It has a strong aftertaste, a rich flavor, and a gentle, sweet aroma. It won the 2018 Monde Selection's Grand Gold Medal.
- Sake brewery
-
沢の鶴 株式会社
- Sawanotsuru 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 matches mainly with dishes that bring out the ingredients' natural flavors: for western cuisine, avocado and shrimp salad with fruit sauce or boiled white asparagus; for Japanese cuisine, raw oysters with lemon, ebi shinjo (shrimp dumplings), salt-grilled ayu (sweetfish) with tadesu sauce, or sake-steamed Asian hard clams; for Chinese cuisine, winter gourd with crab ankake (starchy sauce), steamed and chilled chicken, or happosai (combination stir fry).
Sake profile
| Prefecture | HYOGO |
|---|---|
| Municipality | Kobe city |
| Type of sake | Junmai Daiginjo |
| Ingredients | rice , rice koji |
| Sake rice | Yamada Nishiki (山田錦) |
| Location of sake rice production | Hyogo prefecture |
| brewing water | Nada's Miya water, a part of Mt. Rokko's underground water (medium hard water) |
| Rice polishing ratio | 47% |
| Acl / Vol. | 17% |
| NihonshudoSake meter value | +3.0 |
| 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
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Tokubetsu
Honjozo
Honjozo
Futsu