GIFU・Gifu city
Junmai-Daiginjo Nohime
じゅんまいだいぎんじょうのうひめ ／ Junmai-Daiginjo Nohime
Daiginjo
This is a masterpiece made with an uncompromising approach to quality. The moromi (sake mash), which is made with water from the Nagara River, is fermented at low temperature for a long period. The sake boasts a soft, elegant flavor that expands in one's mouth.
- Sake brewery
-
日本泉酒造株式会社
- Nihon-Izumi Brewery 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
Pairs well with rich otsumami (snacks to go with alcohol): happosai (combination stir fry), fried crab claws, steak, cheese, salmon meuniere, samgyeopsal (grilled pork belly), chutoro (medium fatty tuna), otoro (fatty tuna), sea urchin, monkfish liver, and simmered fish.
Sake profile
| Prefecture | GIFU |
|---|---|
| Municipality | Gifu city |
| Type of sake | Daiginjo |
| Ingredients | rice , rice-koji , brewers-alcohol. |
| Sake rice | Yamada Nishiki (山田錦) |
| Location of sake rice production | Hyogo prefecture |
| brewing water | The Nagara River's underground water |
| Rice polishing ratio | 40% |
| Acl / Vol. | 17-18% |
| NihonshudoSake meter value | +2 |
| Flavor | Neutral |
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