🍶
Description
Daiginjo Hishun is produced at the Tamanoharu Factory of Iwate Meijyo in Iwate Prefecture, brewed at the daiginjo level with rice polished to at least 50%. The name Hishun evokes the joyful arrival of spring, suggesting this may be a seasonal or celebratory release from the Tamanoharu brand. Cold Iwate winters provide ideal conditions for the slow, low-temperature fermentation that defines high-quality daiginjo production.
Specifications
Flavor Profile
Sweet
Dry
Light
Full
Crisp
Rich
Low Acid
High Acid
Smooth
Complex
Loading prices...
No reviews yet. Be the first to review!
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