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Description
Onikoroshi Ginjo is produced by Oitashuzouten in Gifu prefecture with rice polished to 60% or below, following the ginjo brewing method that includes low-temperature fermentation for aromatic development. The Onikoroshi brand, meaning demon slayer, carries a long history in Japanese sake culture as a term for dry, potent sake. This ginjo balances the brand's characteristically assertive dryness with the lighter, more aromatic qualities of the ginjo category.
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🥇
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Traditional balance ideal for Japanese cuisine
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4
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5
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★★★★☆
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6
Yakitori (Tare)
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★★★★☆
Traditional balance ideal for Japanese cuisine
7
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★★★★☆
Traditional balance ideal for Japanese cuisine
8
Saikyo-zuke Fish
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★★★★☆
Traditional balance ideal for Japanese cuisine