KYOTO・Kyoto city
Tomio Junmaidaiginjou Yamadanishiki 49
とみおうじゅんまいだいぎんじょうやまだにしき49 ／ Tomio Junmaidaiginjou Yamadanishiki 49
Junmai
Daiginjo
The sake uses 100% Yamada Nishiki sake rice.
It is prepared with Kyoto's original kobo (yeast) called Kyo no Koto. This is a junmai daiginjo with a clean 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 bowl-shaped sake cup is recommended to bring out the sake's umami and sweetness. Earthenware and porcelain cups match well, too.
Food pairing
It matches well with Japanese dishes in general: sashimi, grilled fish, tempura, and simmered dishes.
Sake profile
| Prefecture | KYOTO |
|---|---|
| Municipality | Kyoto city |
| Type of sake | Junmai Daiginjo |
| Ingredients | rice , rice koji |
| Sake rice | Yamada Nishiki (山田錦) |
| Location of sake rice production | Hyogo prefecture |
| brewing water | Underground water (medium hard water) |
| Rice polishing ratio | 49% |
| Acl / Vol. | 15% |
| NihonshudoSake meter value | +1 |
| 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