Description
Goldmedaillengewinner beim nationalen R4-Neusake-Wettbewerb (全国新酒鑑評会), dieses Okayama-daiginjo wird aus Yamada Nishiki, poliert auf 38%, unter dem Label Kihei Chotokusen hergestellt. Fruchtige ginjo-Aromen mit der Präzision eines wettbewerbstauglichen Brauens.
Specifications
Flavor Profile
Sweet
Dry
Light
Full
Crisp
Rich
Low Acid
High Acid
Smooth
Complex
Sake TypeWhat is Daiginjo?
Highly aromatic and elegant, with added alcohol to enhance floral notes.
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Pairings
Food type guide
General guidance on food categories that tend to suit this style🥇
Chawanmushi
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Traditional balance ideal for Japanese cuisine
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Traditional balance ideal for Japanese cuisine
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Mixed Hot Pot
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Traditional balance ideal for Japanese cuisine
4
Soy Milk Hot Pot
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Traditional balance ideal for Japanese cuisine
5
Yakitori (Salt)
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★★★★★
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6
Yakitori (Tare)
Japanese
★★★★★
Traditional balance ideal for Japanese cuisine
7
Grilled Eel
Japanese
★★★★★
Traditional balance ideal for Japanese cuisine
8
Simmered Fish
Japanese
★★★★★
Traditional balance ideal for Japanese cuisine