Description
Miyakoshibori Daiginjo uses Iwai, Kyoto's historic sake rice, pressed using the miyakoshibori (Kyoto pressing) method at Gekkeikan's Fushimi brewery, founded in 1637. The soft water of Fushimi and Iwai's rich, robust grain character produce a full-bodied daiginjo with deep, layered complexity rooted in Kyoto's 400-year brewing tradition.
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.
Learn more about DaiginjoLoading prices...
Gekkeikan Sake Co.,Ltd
Kyoto
Founded in Kyoto Fushimi in 1637, he developed business activities based on the basic philosophy based on Quality, Creativity, and Humanity (quality first, creative innovation, humanity -oriented).
Est.1637
BrandGekkeikan
Address247 Minamihama Fushimi -ku Kyoto -shi Kyoto
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Food type guide
General guidance on food categories that tend to suit this style🥇
Yakitori (Salt)
Japanese
★★★★☆
Traditional balance ideal for Japanese cuisine
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Chawanmushi
Japanese
★★★★☆
Traditional balance ideal for Japanese cuisine
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Saikyo-zuke Fish
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★★★★☆
Traditional balance ideal for Japanese cuisine
4
Shabu-shabu
Japanese
★★★★☆
Traditional balance ideal for Japanese cuisine
5
Mixed Hot Pot
Japanese
★★★★☆
Traditional balance ideal for Japanese cuisine
6
Soy Milk Hot Pot
Japanese
★★★★☆
Traditional balance ideal for Japanese cuisine
7
Green Curry
Spicy
★★★★☆
Light body refreshes the palate
8
Yakitori (Tare)
Japanese
★★★★☆
Traditional balance ideal for Japanese cuisine