GIFU・Kakamigahara city
Nagara-gawa Junmai Ginjo BETUGAKOI
ながらがわじゅんまいぎんじょうべつがこい ／ Nagara-gawa Junmai Ginjo BETUGAKOI
Junmai
Ginjo
This is Nagaragawa's seasonal sake (early to late summer), in which rice umami and aroma come together in a light and refreshing manner. This is Nagaragawa's light, mild junmai ginjo shinshu (new sake) that is brewed with the kojikomi method (small-scale brewing), and stored and matured in a low-temperature storage room.
- Sake brewery
-
小町酒造 ㈱
- KOMACHI-SHUZO SAKE BREWING 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 pairs great with appetizers and simple dishes in which the ingredients' natural flavors come through: white fish carpaccio, salt-grilled ayu (sweetfish), salted edamame, and tamagoyaki (Japanese omelette).
Sake profile
| Prefecture | GIFU |
|---|---|
| Municipality | Kakamigahara city |
| Type of sake | Junmai Ginjo |
| Ingredients | rice , rice koji |
| Sake rice | Hidahomare sake rice produced in Gifu prefecture (岐阜県産酒造好適米ひだほまれ) |
| Location of sake rice production | Gifu prefecture |
| brewing water | Seiryu (clear stream) Nagara River's underground water |
| Rice polishing ratio | 55% |
| Acl / Vol. | 15-16% |
| 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
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Junmai
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Honjozo
Futsu