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Description
Junmai Daiginjo Nishingoten de Kitanohomare Shuzo à Hokkaido tire son nom des grands manoirs de harengs (nishin goten) qui bordaient la côte d'Hokkaido lors du boom des harengs du XIXe siècle. En tant que junmai daiginjo, le riz est poli à au moins 50 pour cent avant la fermentation, produisant un sake d'une pureté exceptionnelle et d'arômes raffinés. Le climat froid d'Hokkaido et son eau pure soutiennent la fermentation précise requise pour cette catégorie de premier rang.
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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Pairings
Food type guide
General guidance on food categories that tend to suit this style🥇
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Traditional balance ideal for Japanese cuisine
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Traditional balance ideal for Japanese cuisine
5
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Traditional balance ideal for Japanese cuisine
6
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★★★★☆
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7
Green Curry
Spicy
★★★★☆
Light body refreshes the palate
8
Yakitori (Tare)
Japanese
★★★★☆
Traditional balance ideal for Japanese cuisine