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Description
Le Kudoki Jozu Daiginjo de Kamenoishuzou à Tsuruoka, Yamagata, est élaboré avec des levures Ogawa (Kyokai No. 10) dans une installation de stockage réfrigérée de 200 tsubo pour garantir une fraîcheur irréprochable. La marque, lancée en 1983, privilégie un caractère ginjo peu acide et fruité avec une douceur nette et gracieuse dans toute sa gamme.
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
7
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Traditional balance ideal for Japanese cuisine
8
Oden
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