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Wakaebisu Daiginjo
- 味わいの特徴
- In 1986, Hisakazu Shigeto, the fifth generation brewer of Wakabisu In 1986, Hisakazu Shigeto, the fifth generation brewer of Wakabisu, revived the cultivation of "Yamada-Nishiki" sake rice in Iga. Mie Yamada-Nishiki" was born. The "Mie Yamada-Nishiki" was polished to 40%. The brewers put their heart and soul into brewing this sake by hand. This is the highest grade of Wakabisu Ginjo-zukuri sake. Enjoy the mellow aroma and clear taste. Please enjoy the mellow aroma and clear taste.
- 情報詳細
- 特定名称
- Daiginjo
- 原材料
- Rice, Rice Koji and Distilled Alcohol
- 精米歩合
- 40%
- 使用米
- Mie Yamada Nishiki
- アルコール度
- 16%
- 酸度
- 1.3
- 日本酒度
- +3.0
受賞歴
Gold medal in the National New Sake Competition
おすすめの飲み方
- 涼冷え(15℃前後)
- 常温(20℃前後)
おすすめの料理
Japanese Cuisine
- Enjoy it with delicate flavors such as sashimi, grilled white fish such as flounder, flatfish, and sea robin, or appetizers such as sake-steamed chi.
この日本酒に合わせる酒器
ブルゴーニュ
フルート
ボルドー
クープ
リキュール
ぐい飲み
猪口
平盃