KAGAWA・Kanonji city
Beppin KAWATSURU Junmai-Daiginjo Yamada-nishiki
べっぴんかわつるじゅんまいだいぎんじょうやまだにしき ／ Beppin KAWATSURU Junmai-Daiginjo Yamada-nishiki
Junmai
Daiginjo
Made with 100% Yamada Nishiki sake rice and brewed with traditional craftsmanship, this exceptional junmai daiginjo embodies both class and individuality. The brewery's original tsuki-haze koji making process allows for a harmony between the bold, refreshing, elegant ginjo aroma and the sophisticated rice umami.
- Sake brewery
-
川鶴酒造株式会社
- KAWATSURU Sake Brewing 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.
Food pairing
This regional sake is made to complement the food culture of the Setouchi Region. Its umami-rich flavor pairs well with lean white fish of the Seto Inland Sea. It also goes well with bagna cauda made with vegetables from the Sanuki Plain and Japanese anchovies from the Ibuki Island, Kanonji city.
Sake profile
| Prefecture | KAGAWA |
|---|---|
| Municipality | Kanonji city |
| Type of sake | Junmai Daiginjo |
| Ingredients | rice , rice koji |
| Sake rice | Yamada Nishiki (山田錦) |
| Location of sake rice production | Kagawa and Okayama prefectures |
| brewing water | The Sanuki Mountains' underground water collected from the brewery's well (medium hard water) |
| Rice polishing ratio | 50% |
| Acl / Vol. | 16% |
| NihonshudoSake meter value | ＋５ |
| 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