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Description
Ein daiginjo von Konotomo Shuzo in Hyogo unter dem Etikett Tajima im chotokusen-Grad. Daiginjo sake erfordert auf mindestens 50 Prozent polierten Reis und sorgfältige Niedertemperaturfermentation, um sein charakteristisch zartes, aromatisches Profil zu entwickeln. Hyogos nördliche Teilregion Tajima bietet kalte Winter und sauberes Wasser, das für präzises Brauen geeignet ist.
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🥇
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