다이긴죠 이치

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Description

A blend of Yamada Nishiki, Ooseto, and Akebono rice, each polished to 50%, forms this daiginjo from Wakayama's Sekaiitto. Winner of the Slow Food Japan Kanshu Grand Prize in 2010, it is described as having a lush, expanding fruity aroma with a clean palate and a gently full-bodied texture.

Specifications

Category다이긴죠

Region와카야마현

Brewery세카이잇토

ABV14.2%

Polish Ratio50%

Flavor Profile

Sweet

Dry

Light

Full

Crisp

Rich

Low Acid

High Acid

Smooth

Complex

Price information is only available in Japan.

세카이잇토 주식회사

와카야마현

기슈(紀州)의 전통 있는 양조장으로, 기노카와(紀ノ川)의 맑은 지하수를 사용하고 숙련된 양조사와 우수한 기술 팀이 사케를 빚고 있습니다. 세계유산으로 등재된 구마노 숲을 지키는 데 앞장선 지식의 거인 미나카타 구마구스(南方熊楠, 1867-1941)의 부친인 미나카타 야에몬이 세카이잇토의 창업자입니다.

Est.1884

Brand세카이잇토

Address1-10 Minato Konya Wakayama Wakayama

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