AKITA・Yuzawa city
Setsugekka Junmai Daiginjo
せつげっかじゅんまいだいぎんじょう ／ Setsugekka Junmai Daiginjo
Junmai
Daiginjo
Sake Komachi sake rice is polished to a 40% ratio, then brewed with Ryozeki Shuzou's original method (breweing at a low temperature for a long period of time). It is then stored in a sakagura (sake storehouse) at a low temperature.
It has a smooth nodogoshi (feel on the throat) and a mild aroma.
- Sake brewery
-
両関酒造 株式会社
- Ryozekishuzou 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
White fish sashimi, carpaccio, blanched greens, salt-grilled fish, and mountain vegetable tempura.
Sake profile
| Prefecture | AKITA |
|---|---|
| Municipality | Yuzawa city |
| Type of sake | Junmai Daiginjo |
| Ingredients | rice , rice koji |
| Sake rice | Sake Komachi (酒こまち) |
| Location of sake rice production | Akita prefecture |
| brewing water | Mt. Kurikoma's underground water (soft water) |
| Rice polishing ratio | 40% |
| Acl / Vol. | 15% |
| NihonshudoSake meter value | -1.5 |
| Flavor | Slightly 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