GIFU・Gero city
Tenryou jyunmaidaiginjyou Tenrokuhairyou
てんりょうじゅんまいだいぎんじょうてんろくはいりょう ／ Tenryou jyunmaidaiginjyou Tenrokuhairyou
Daiginjo
This junmai daiginjo uses Yamada Nishiki produced in Hyogo prefecture and polished all the way to a 35% ratio. The sake mash is processed in the fukurozuri and the tobingakoi method, in which the mash is placed in bags and the sake that drips out of the bags are collected in 18 liter bottles and matured. Maturing at a low temperature over a long period allows the sake to develop a fresh aroma like that of sweet, high quality apples, and a light, crisp nodogoshi (feel on the throat) like pure water. The aroma that passes through the nose is also pleasant. This is indeed a well-balanced, exceptional sake.
- Sake brewery
-
天領酒造株式会社
- TENRYOU 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
Prosciutto, cheese, silken tofu, white fish sashimi, salt-grilled fish. It also pairs well with fruit.
Sake profile
| Prefecture | GIFU |
|---|---|
| Municipality | Gero city |
| Type of sake | Daiginjo |
| Ingredients | rice , rice-koji , brewers-alcohol. |
| Sake rice | Yamada Nishiki (山田錦) |
| Location of sake rice production | Toku-A area, or |
| brewing water | Underground water of the Hida Mountains (extremely soft water) |
| Rice polishing ratio | 35% |
| Acl / Vol. | 15% |
| NihonshudoSake meter value | 0~+1 |
| Flavor | Neutral |
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