Tokujiro Jummai Daiginjo Shu

味わいの特徴

This junmai daiginjo-shu is made from "Gohyakumangoku" rice grown in Kyoto Prefecture and polished to 40%. It is brewed in a small brewing tank with a total of 700 kg of rice, and after the top vatting, the sake is bottled without filtration, and each bottle is carefully heated and stored in a refrigerated bottle for thorough quality control. It is a Junmai Daiginjo with a clean, elegant ginjo aroma that is not too flashy, a clean rice flavor that is typical of Gohyakumangoku, and a refined, sharp acidity that makes it a pleasant Junmai Daiginjo to eat. Immediately after the bottle is uncorked, the freshness and intensity of the aroma is felt, and then a sense of cohesion gradually develops and the balance becomes very good. It is recommended to be served cold, at room temperature, or lukewarm. It goes well with a variety of dishes, including Japanese and Western cuisine.

情報詳細

特定名称

Junmai Daiginjo

原材料

Rice and Rice koji

精米歩合

40%

使用米

Gohyaku Mangoku produced in Kyoto

アルコール度

15%

酸度

1.5

日本酒度

+3.0