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Description
Pressed using the shizuku method, with the mash hung in bags and only the drops falling under their own weight collected, this Tottori daiginjo achieves exceptional clarity and delicacy. Yamada Nishiki rice and the low-hardness spring water of Oku-Daisen are the core ingredients.
Specifications
Flavor Profile
Sweet
Dry
Light
Full
Crisp
Rich
Low Acid
High Acid
Smooth
Complex
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大岩酒造本店株式会社
鸟取县
大岩家初代大岩太郎于1907年在此地创立酒造。在大自然丰沃条件的恩惠下，使用来自奥大山（海拔约800米）的清澈水源以及奥山产的优质鸟取县产大米，以传统制法用心酿造，一边想象着饮者绽放的笑容，一边坚持出品特别的日本酒。
Est.1877
Brand秀峰岩泉
Address1872 Eo Eo Eo Kofu Hino Tottori
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Pairings
Food type guide
General guidance on food categories that tend to suit this style🥇
Yakitori (Salt)
Japanese
★★★★★
Traditional balance ideal for Japanese cuisine
🥈
Yakitori (Tare)
Japanese
★★★★★
Traditional balance ideal for Japanese cuisine
🥉
Sukiyaki
Japanese
★★★★★
Traditional balance ideal for Japanese cuisine
4
Grilled Eel
Japanese
★★★★★
Traditional balance ideal for Japanese cuisine
5
Saikyo-zuke Fish
Japanese
★★★★★
Traditional balance ideal for Japanese cuisine
6
Simmered Fish
Japanese
★★★★★
Traditional balance ideal for Japanese cuisine
7
Oden
Japanese
★★★★★
Traditional balance ideal for Japanese cuisine
8
Shabu-shabu
Japanese
★★★★★
Traditional balance ideal for Japanese cuisine