GIFU・Ogaki city
Shirakawago Junmai-nigorisake Dekitatenama
しらかわごうじゅんまいにごりさけできたてなま ／ Shirakawago Junmai-nigorisake Dekitatenama
Junmai
Ginjo
This freshly made, unpasteurized nigorizake (coarsely filtered sake) is bottled, then stored below zero degrees celcius to stabilize fermentation. It is then delivered at a low temperature so that customers are able to taste the flavor that was heretofore available only at the brewery.
The rich yet refreshing flavor and light carbonation are pleasing to the palate; one can enjoy the vibrant flavor unique to freshly made sake. It is reminiscent of Shirakawa-go's doburoku (the area's traditional nigorizake).
- Sake brewery
-
㈱三輪酒造
- MIWA SHUZO Co., LTD． -
Flavor profile
Recommended temperature
chilled
room temperature
Heated
Sake vessels
A bowl-shaped sake cup is recommended to bring out the sake's umami and sweetness. Earthenware and porcelain cups match well, too.
Food pairing
The brewery's recommendations are bold-flavored dishes with fairly high sodium content (e.g., prosciutto, blue cheese) and grilled dishes (e.g., yakiniku, chicken skewers with tare sauce, and grilled eel with sweet-salty sauce). It's also great with pickled vegetables in general.
Sake profile
| Prefecture | GIFU |
|---|---|
| Municipality | Ogaki city |
| Type of sake | Junmai Ginjo |
| Ingredients | rice , rice koji |
| Sake rice | Table rice and Akebono (一般米、あけぼの) |
| Location of sake rice production | Gifu prefecture: Table rice, Okayama prefecture: Akebono |
| brewing water | The Ibi River's underground water |
| Rice polishing ratio | 70% |
| Acl / Vol. | 14-15% |
| NihonshudoSake meter value | -25 |
| Flavor | Very sweet |
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