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Description
Aiyama aus der Präfektur Hyogo, auf 40 % poliert, wird durch Tobingakoi (Tropfenpressung) für diesen Junmai Daiginjo gesammelt, eine Methode, die den zartesten und aromatischsten Freilauf-sake ergibt. Die Aiyama-Sorte trägt ihre charakteristische üppige Süße und reife Fruchtigkeit bei, ausgeglichen durch eine zarte Säure und einen anhaltenden Abgang.
Specifications
Flavor Profile
Sweet
Dry
Light
Full
Crisp
Rich
Low Acid
High Acid
Smooth
Complex
Sake TypeWhat is Junmai Daiginjo?
The pinnacle of sake — pure rice, no added alcohol, extraordinary precision.
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Food type guide
General guidance on food categories that tend to suit this style🥇
Chawanmushi
Japanese
★★★★★
Traditional balance ideal for Japanese cuisine
🥈
Saikyo-zuke Fish
Japanese
★★★★★
Traditional balance ideal for Japanese cuisine
🥉
Mixed Hot Pot
Japanese
★★★★★
Traditional balance ideal for Japanese cuisine
4
Soy Milk Hot Pot
Japanese
★★★★★
Traditional balance ideal for Japanese cuisine
5
Yakitori (Salt)
Japanese
★★★★★
Traditional balance ideal for Japanese cuisine
6
Yakitori (Tare)
Japanese
★★★★★
Traditional balance ideal for Japanese cuisine
7
Simmered Fish
Japanese
★★★★★
Traditional balance ideal for Japanese cuisine
8
Oden
Japanese
★★★★★
Traditional balance ideal for Japanese cuisine