Tokujiro Jummai Daiginjo Shu

3.9
3
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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
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おすすめの飲み方

  • 花冷え(10℃前後)
  • 涼冷え(15℃前後)
  • 常温(20℃前後)
  • ぬる燗(40℃前後)

おすすめの料理

Japanese Cuisine
Japanese Cuisine[Traditional Japanese Cuisine (Kaiseki Cuisine, Kappō Cuisine, Monk's Vegan Cuisine)]
The elegant taste of soft water goes well with kaiseki and kappo cuisine with delicate flavors.

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

酒蔵の想い

酒蔵情報

Joyo Shuzo Co.,Ltd

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