KYOTO・Kyoto city
Tomio Daiginjou Genshu Tobintori
とみおうだいぎんじょうげんしゅとびんとり ／ Tomio Daiginjou Genshu Tobintori
Daiginjo
This is completely "Yamada Nishiki" daiginjo's genshu (undiluted sake). Kurabito (brewers) use traditional techniques and put their whole souls into making this sake. This exquisite sake is made by a traditional pressing method, in which shizukuzake (sake drops) that trickle out from sakabukuro (sake bags that are used to hang sake mash) is collected into a dobin (18 liter bottle), then matured at a low temperature.
- Sake brewery
-
株式会社 北川本家
- Kitagawahonke 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 well with appetizers, like white fish sashimi or carpaccio. Cream cheese is also recommended.
Sake profile
| Prefecture | KYOTO |
|---|---|
| Municipality | Kyoto 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 | Underground water (medium hard water) |
| Rice polishing ratio | 39% |
| Acl / Vol. | 17% |
| NihonshudoSake meter value | +1.5 |
| 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
Junmai
Daiginjo
Junmai
Ginjo
Tokubetsu
Junmai
Junmai
Daiginjo
Ginjo
Tokubetsu
Honjozo
Honjozo
Futsu