WAKAYAMA・Kinokawa city
Yamadanishiki Junmaidaiginjo SAIKA
やまだにしき じゅんまいだいぎんじょう さいか ／ Yamadanishiki Junmaidaiginjo SAIKA
Junmai
Daiginjo
Won a Platinum Award and a Special Recognition Award at Kura Master 2018, a Gold Award at the U.S. National Sake Appraisal: Joy of SAKE 2018, a Gold Award at the London Sake Challenge 2018.
This is a junmai daiginjo with a refined ginjo aroma and the flavor unique to Yamada Nishiki—coexistence of rice umami and crispness.
- Sake brewery
-
株式会社 九重雜賀
- Kokonoesaika 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
The brewery matures this sake's sakekasu (sake lees) for over a year, then adds junmai-shu to it. It is then fermented and matured in a 30-koku ooke (5400-liter barrel) for over 120 days to brew akazu (red vinegar). It is the only professional brewery in Japan that brews both sake and table vinegar. Sake and akazu are like siblings at this brewery. Naturally, the sake pairs well with Japanese dishes like sushi and vinegar-marinated dishes.
Sake profile
| Prefecture | WAKAYAMA |
|---|---|
| Municipality | Kinokawa 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 | The Kino River's underground water (soft water) |
| Rice polishing ratio | 45% |
| Acl / Vol. | 16% |
| NihonshudoSake meter value | ±0 |
| 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