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Description
Daiginjo Keifukuho Kitanohomare est un daiginjo de célébration de Kitanohomare Shuzo à Hokkaido, dont le nom Keifukuho évoque des bénédictions auspicieuses et la bonne fortune. La classification daiginjo exige que le riz soit poli à au moins 50 pour cent avant la fermentation, mettant en valeur la légèreté et la complexité aromatique. Le climat frais d'Hokkaido et ses sources d'eau pure sont bien adaptés à la fermentation lente et soigneuse requise pour cette catégorie.
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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Saikyo-zuke Fish
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★★★★★
Traditional balance ideal for Japanese cuisine
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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
Grilled Eel
Japanese
★★★★★
Traditional balance ideal for Japanese cuisine
8
Simmered Fish
Japanese
★★★★★
Traditional balance ideal for Japanese cuisine