AKITA・Yuzawa city
Suigyoku Junmaiginjo
すいぎょくじゅんまいぎんじょう ／ Suigyoku Junmaiginjo
Junmai
Ginjo
It uses Akita-produced high quality rice with a polishing ratio close to that of daiginjo.
The brewery makes an uncompromising effort to bring out a clean aroma, a rice-rich umami, and a smooth, balanced aftertaste.
- Sake brewery
-
両関酒造 株式会社
- Ryozekishuzou co.,Ltd -
Flavor profile
Recommended temperature
chilled
room temperature
Heated
Sake vessels
A bowl-shaped sake cup is recommended to bring out the sake's umami and sweetness. Earthenware and porcelain cups match well, too.
Food pairing
Oden (a type of hot pot), breaded and deep-fried oysters, gratin, stuffed cabbage, and kanro-ni (ingredients simmered in sweet sauce).
Sake profile
| Prefecture | AKITA |
|---|---|
| Municipality | Yuzawa city |
| Type of sake | Junmai Ginjo |
| Ingredients | rice , rice koji |
| Sake rice | Sake rice grown in the Akita prefecture (秋田県産米) |
| Location of sake rice production | Akita prefecture |
| brewing water | Mt. Kurikoma's underground water (soft water) |
| Rice polishing ratio | 50% |
| Acl / Vol. | 15% |
| NihonshudoSake meter value | -6.8 |
| Flavor | 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