AICHI・Konan city
KUNPEKI DAIGINJOU YAMADANISHIKI
くんぺき だいぎんじょう やまだにしき ／ KUNPEKI DAIGINJOU YAMADANISHIKI
Daiginjo
This sake uses Yamada Nishiki sake rice that was polished to a 40% ratio. The water used is the brewery's special, extra clear water that was pumped from 100 meters underground. The kobo (yeast) used is their special #10.
It has a deep, ginjo aroma, a soft tartness, and a gentle umami.
- Sake brewery
-
勲碧酒造株式会社
- KUNPEKI SHUZOU 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 and grilled dishes. It pairs well with lean dishes like roast beef with grated daikon and ponzu sauce.
Sake profile
| Prefecture | AICHI |
|---|---|
| Municipality | Konan city |
| Type of sake | Daiginjo |
| Ingredients | rice , rice-koji , brewers-alcohol. |
| Sake rice | Yamada Nishiki (山田錦) |
| Location of sake rice production | Hyogo prefecture |
| brewing water | Water from 100 meters underground |
| Rice polishing ratio | 40% |
| Acl / Vol. | 16.2% |
| NihonshudoSake meter value | +3 |
| 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