NIIGATA・Minami uonuma City
Hakkaisan Kongoshin Made by Kowagura(Summer verion))
／ Junmai Daiginjo Hakkaisan Kongoshin Kowagura jikomi (natsu)
Junmai
Daiginjo
As the name suggests, it is a supreme sake that possesses an unwavering quality, both in aroma and taste. The highest quality Yamada Nishiki, polished to the utmost, is carefully brewed with as much time and effort as possible, and after a long maturation period of two years, it is reborn as "Kongoshin."
- Sake brewery
-
八海醸造株式会社
- HAKKAISAN BREWERY CO.,LTD -
Flavor profile
Recommended temperature
chilled
room temperature
Heated
Sake vessels
A glass that widens at the rim is recommended in order to maximize the fragrance.
Sake profile
| Prefecture | NIIGATA |
|---|---|
| Municipality | Minami uonuma City |
| Type of sake | Junmai Daiginjo |
| Ingredients | rice , rice koji |
| Sake rice | Yamadanishiki , Gohyakumangoku (山田錦、五百万石) |
| Location of sake rice production | Yamada Nishiki from Hyogo Prefecture, Gohyakumangoku from Minami Uonuma. |
| Rice polishing ratio | 35% |
| Acl / Vol. | 17% |
| NihonshudoSake meter value | +２ |
| Flavor | Slightly dry |
Type of sake
Rice polishing ratio
50% or lower
Rice polishing ratio
60% or lower
Rice polishing ratio
70% or lower
Rice polishing ratio
80% or lower
Junmai
Daiginjo
Junmai
Ginjo
Tokubetsu
Junmai
Junmai
Daiginjo
Ginjo
Tokubetsu
Honjozo
Honjozo
Futsu