KYOTO・Kyoto city
Tomio Daiginjou Yamadanishiki
とみおうだいぎんじょうやまだにしき ／ Tomio Daiginjou Yamadanishiki
Daiginjo
This is a daiginjo made of Yamada Nishiki sake rice. The rice is polished without any stint, then brewed using the traditional technique.
It has a fruity ginjo aroma and a mild flavor.
- 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. | 15% |
| NihonshudoSake meter value | +2 |
| 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