Inabatsuru Junmaidaiginjou Gouriki

3.4
1
この商品は現在取り扱っておりません。

この商品をシェアする

SharePosts
味わいの特徴
Junmai Daiginjo-shu made from "Strong Rice", a sake rice produced only in Tottori Prefecture, with a milling ratio of 40%. Strong rice" is a Tottori rice that ceased to be produced in 1954. In 1989, from a handful of seed rice, it took two years to finally increase the amount of rice to the point where it could be used to make sake. The aroma is reminiscent of steamed new rice, and the rich flavor is a combination of bitterness, acidity, astringency, and sweetness. This sake is the origin of unique local sake, with its unrestrained flavor and masculine strength.
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
Goryoku (Strong)" produced in Tottori Prefecture
アルコール度
16%
酸度
1.3
日本酒度
+2
この商品は現在取り扱っておりません。

この商品をシェアする

SharePosts

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
Japanese Cuisine[Seafood Dishes] Simmered
Simmered roe of flying fish and flatfish

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

Nakagawa Shuzo Co.,Ltd
TOP