HYOGO・Kobe city
Sakuramasamune Kinmare Daiginjo Genshu
さくらまさむね きんまれ だいぎんじょう げんしゅ ／ Sakuramasamune Kinmare Daiginjo Genshu
Daiginjo
This sake is made with 100% Yamada Nishiki, at a 35% sake polishing ratio.
Handmade daiginjo that maximized the pure flavor of Yamada Nishiki.
- Sake brewery
-
櫻正宗 (株)
- SAKURAMASAMUNE 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's great as an aperitif, or pairs well with appetizers, and seafood dishes (subtle flavors).
Sake profile
| Prefecture | HYOGO |
|---|---|
| Municipality | Kobe city |
| Type of sake | Daiginjo |
| Ingredients | rice , rice-koji , brewers-alcohol. |
| Sake rice | Yamada Nishiki (山田錦) |
| Location of sake rice production | Yokawa-cho, Miki city, Hyogo prefecture |
| brewing water | Mount Rokko's underground water |
| Rice polishing ratio | 35% |
| Acl / Vol. | 17% |
| NihonshudoSake meter value | ±0 |
| Flavor | Slightly sweet |
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