GIFU・Hashima city
Kourin Yuuki Junmaiginjou
こうりん ゆうきじゅんまいぎんじょう ／ Kourin Yuuki Junmaiginjou
Junmai
Ginjo
All of the rice used is produced in Hashima city, Gifu prefecture. It is an organic, JAS (Japanese Agricultural Standard)-approved rice, cultivated with the "Aigamo Method" (the method uses ducks to eliminate weeds and insects in rice fields).
The rice is polished to a 58% ratio, then brewed with care using the Nagara River's underground water.
It has a moderate ginjo aroma and a soft rice umami.
- Sake brewery
-
千代菊株式会社
- CHIYOGIKU 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
Chicken skewers, sashimi, simmered fish, steak, and acqua pazza.
Sake profile
| Prefecture | GIFU |
|---|---|
| Municipality | Hashima city |
| Type of sake | Junmai Ginjo |
| Ingredients | rice , rice koji |
| Sake rice | Organic Hatsushimo and organic Nihonbare (有機ハツシモ・有機日本晴) |
| Location of sake rice production | Hashima city, Gifu prefecture |
| brewing water | The Nagara River's underground water (soft water) |
| Rice polishing ratio | 58% |
| Acl / Vol. | 15-16% |
| NihonshudoSake meter value | +1 |
| 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