GIFU・Mizunami city
Kozaemon Daiginjo
こざえもん だいぎんじょう ／ kozaemon Daiginjo
Daiginjo
A light and refreshing mouthfeel. The combination of underground water and rice grown on 20-million-year-old land creates this sake's soft flavor profile. This sake's lees are used for sustainable agriculture.
- Sake brewery
-
中島釀造株式會社
- NAKASHIMA SAKE BREWING 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
It pairs well with any dish, including tempura and dishes with pronounced dashi (broth) flavor. It harmonizes well with the flavor and aroma of teriyaki sauce and dishes seasoned with soy sauce and mirin (sweet cooking rice wine).
Sake profile
| Prefecture | GIFU |
|---|---|
| Municipality | Mizunami city |
| Type of sake | Daiginjo |
| Ingredients | rice , rice-koji , brewers-alcohol. |
| Sake rice | 旭之梦 (あさひの夢) |
| Location of sake rice production | Gifu |
| brewing water | The underground water of the Byobu Mountain (medium soft water) |
| Rice polishing ratio | 50% |
| Acl / Vol. | 15.5% |
| NihonshudoSake meter value | +3 |
| 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