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Description
Junmai Daiginjo Fumi (文) uses Gohyakumangoku polished to 50% from Echigodenemon in Kita-ku, Niigata City. Solo brewer Kato Hiroki, who revived this brewery in 2021, applies a kimoto-style approach and deliberately pursues intentional astringency and acidity that differ from Niigata's conventional light-dry style, producing a daiginjo of unusual textural complexity.
Specifications
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
Simmered Fish
Japanese
★★★★☆
Traditional balance ideal for Japanese cuisine
8
Oden
Japanese
★★★★☆
Traditional balance ideal for Japanese cuisine