ISHIKAWA・Komatsu city
Syuhoukaetsu Kuronoshizuku Daiginjougensyu
しゅほうかえつ くろのしずく だいぎんじょうげんしゅ ／ Syuhoukaetsu Kuronosizuku Daiginjougensyu
Daiginjo
The traditional sakabukuro (sake bag) filtration method is used to make this daiginjo. Only genshu (undiluted sake) that seeps out from sakabukuro is bottled and matured. Since high pressure is not used for filtration, the sake is characterized by its fruity fragrance and smooth flavor, free of bitterness or astringency.
- Sake brewery
-
株式会社 加越
- KAETSU Sake Brewery Co.LTD. -
Flavor profile
Recommended temperature
chilled
room temperature
Heated
Sake vessels
A wide-mouth, saucer-like cup is best to bring out the fragrant aroma. The sake will contact the entire tongue, allowing one to taste its complex flavor: sweetness, sourness, and umami.
Food pairing
Pairs well with dishes that bring out ingredients' umami or dishes with pronounced dashi (stock) fragrance and umami: seared jack mackerel, grilled tile fish, stewed vegetables, chawanmushi (savory custard), dashimaki tamago (Japanese rolled omlette), stewed cod or seabream roe, and shirako tempura.
Sake profile
| Prefecture | ISHIKAWA |
|---|---|
| Municipality | Komatsu 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 | Reiho (Sacred Mountain) Hakusan's underground water |
| Rice polishing ratio | 38% |
| Acl / Vol. | 17.5% |
| NihonshudoSake meter value | +5.5 |
| 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
Tokubetsu
Honjozo
Honjozo
Futsu