NIIGATA・1051 Nagamori, Minamiuonuma-shi
Hakkaisan Junmai Daiginjo Kongoshin Made by Kowagura(Winter ver.)
じゅんまいだいぎんじょう はっかいさん こんごうしん こうわぐらじこみ ふゆ ／ Junmai Daiginjo Hakkaisan Kongoshin Kowagura jikomi (Huyu)
Junmai
Daiginjo
We used Yamada Nishiki rice from Hyogo Prefecture’s Special A district and Gohyakumangoku rice from Minami-Uonuma, polished down to a 35% ratio. Brewed with time and care during the harshest, snowiest season of the year, this sake matured for two years before release. The result is a Junmai Daiginjo with an elegant aroma and a clean, refined taste.
- 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.
Food pairing
Grilled Duck with Orange Sauce, Shrimp Bisque, Sea Urchin
Sake profile
| Prefecture | NIIGATA |
|---|---|
| Municipality | 1051 Nagamori, Minamiuonuma-shi |
| Type of sake | Junmai Daiginjo |
| Ingredients | rice , rice koji |
| Sake rice | Yamada Nishiki, Gohyakumangoku (山田錦、五百万石) |
| Location of sake rice production | Hyōgo Prefecture Special A District (Yamada Nishiki), Minamiuonuma, Niigata Prefecture (Gohyakumangoku) |
| brewing water | Raiden-sama’s Pure Spring |
| Rice polishing ratio | 35% |
| Acl / Vol. | 17% |
| NihonshudoSake meter value | +2.0 |
| 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