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Description
Ginganishiki, Akita Prefecture's own sake rice, is polished to 40% for this junmai daiginjo from Kariho brewery in Daisen. Kariho uses the traditional sakafune pressing method, rare in modern brewing, and medium-hard water from the Omono River floodplain to produce its characteristically structured sake.
Specifications
CategoryOther
RegionOkayama
BreweryShiragikushuzo KK
BrandTaitenshiragiku
RiceRice from Okayama
Polish Ratio65%
Flavor Profile
Sweet
Dry
Light
Full
Crisp
Rich
Low Acid
High Acid
Smooth
Complex
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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
🥈
Shabu-shabu
Japanese
★★★★☆
Traditional balance ideal for Japanese cuisine
🥉
Mixed Hot Pot
Japanese
★★★★☆
Traditional balance ideal for Japanese cuisine
4
Chawanmushi
Japanese
★★★★☆
Traditional balance ideal for Japanese cuisine
5
Green Curry
Spicy
★★★★☆
Light body refreshes the palate
6
Yakitori (Tare)
Japanese
★★★★☆
Traditional balance ideal for Japanese cuisine
7
Grilled Eel
Japanese
★★★★☆
Traditional balance ideal for Japanese cuisine
8
Saikyo-zuke Fish
Japanese
★★★★☆
Traditional balance ideal for Japanese cuisine