AICHI・Inazawa city
Kisosansen daiginjou
きそさんせんだいぎんじょう ／ Kisosansen daiginjou
Daiginjo
The brewery polished Yamada Nishiki sake rice to 40% polishing ratio and brewed it over the course of a long time in mid-winter with Seiryu (clear stream) Kiso River's underground water.
Enjoy the clean, refined flavor and the fruity, fragrant ginjo aroma.
- Sake brewery
-
内藤醸造株式会社
- NAITOJOZO 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
White fish sashimi, carpaccio, blanched greens, and salt-grilled fish. The sake's fruity aroma is a perfect match with subtle-flavored dishes that bring out ingredients' natural flavors.
Sake profile
| Prefecture | AICHI |
|---|---|
| Municipality | Inazawa city |
| Type of sake | Daiginjo |
| Ingredients | rice , rice-koji , brewers-alcohol. |
| Sake rice | Yamada Nishiki (山田錦) |
| Location of sake rice production | Shizuoka prefecture |
| brewing water | The Kiso River's underground water |
| Rice polishing ratio | 40% |
| Acl / Vol. | 15% |
| NihonshudoSake meter value | ±0 |
| Flavor | Neutral |
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