MIE・Suzuka City
Zaku toujitokusenhizoushu
ざく とうじとくせんひぞうしゅ だいぎんじょう しずくとり ／ Zaku toujitokusenhizoushu
Daiginjo
Our master brewer, Uchiyama Tomohiro, has poured all his passion and energy into this masterpiece.
Enjoy the deep, rich aroma and sublime, elegant flavor to your heart's content.
- Sake brewery
-
清水清三郎商店株式会社
- Shimizu Seizaburo Shoten 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
Veal à veal with Parmesan emulsion and truffles and scallop tartare with raw oysters, pink peppercorns and finger lime
Sake profile
| Prefecture | MIE |
|---|---|
| Municipality | Suzuka City |
| Type of sake | Daiginjo |
| Ingredients | rice , rice-koji , brewers-alcohol. |
| Sake rice | Yamadanishiki (山田錦) |
| Location of sake rice production | Domestic |
| brewing water | Suzuka City tap water (containing approximately 85% groundwater from the Suzuka Mountains) 61mg/L |
| Rice polishing ratio | 40% |
| Acl / Vol. | 17% |
| 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