HYOGO・Kobe city
Junmai Daiginjo Zuicho
じゅんまいだいぎんじょう ずいちょう ／ Junmai Daiginjo Zuicho
Junmai
Daiginjo
The sake is made with 100% Yamada Nishiki, the king of sake rice. It is polished to a 47% ratio, then mixed with Nada's Miya water, which is Mt. Rokko's underground water. This is a junmai daiginjo with a full-bodied, mouth-filling ginjo aroma and a deep, mature flavor. It won the 55th Monde Selction's (2017) Grand Gold Medal. It won the Grand Gold Medal for five consequtive years.
- Sake brewery
-
沢の鶴 株式会社
- Sawanotsuru 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
It matches mainly with dishes that bring out the ingredients' natural flavors: for western cuisine, wine-steamed scallops or seafood salad; for Japanese cuisine, thinly sliced white fish sashimi, blanched dagger-tooth pike conger with pickled plum, or grilled freshwater eel with salt; for Chinese cuisine, stir-fried scallops and broccoli, spring rolls, or vermicelli salad.
Sake profile
| Prefecture | HYOGO |
|---|---|
| Municipality | Kobe city |
| Type of sake | Junmai Daiginjo |
| Ingredients | rice , rice koji |
| Sake rice | Yamada Nishiki (山田錦) |
| Location of sake rice production | Hyogo prefecture |
| brewing water | Nada's Miya water, a part of Mt. Rokko's underground water (medium hard water) |
| Rice polishing ratio | 47% |
| Acl / Vol. | 16.5% |
| NihonshudoSake meter value | ±0 |
| 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
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Ginjo
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Junmai
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