ISHIKAWA・Tsurugishinmachi, Hakusan city
KIKUHIME DAIGINJO
きくひめ だいぎんじょう ／ KIKUHIME DAIGINJO
Daiginjo
Since the release into the market in 1968, this sake has been creating the ginjo-shu world, where one can savor sake and have a pleasant time.
The brewery brings out the deep umami flavor by maturing a refined daiginjo for a long time.
Enjoy the unique, mature aroma and the mild flavor profile.
- Sake brewery
- 菊姫合資会社
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
This sake with ripe, rich flavor profile pairs well with any cuisines that have mild umami flavor: simmered splendid alfonsino, kanitama (crab meat omelette), and pot-au-feu.
Sake profile
| Prefecture | ISHIKAWA |
|---|---|
| Municipality | Tsurugishinmachi, Hakusan city |
| Type of sake | Daiginjo |
| Ingredients | rice , rice-koji , brewers-alcohol. |
| Sake rice | Yamada Nishiki (山田錦) |
| Location of sake rice production | Yokawa-cho, Miki city, Hyogo prefecture |
| brewing water | Mt. Hakusan's underground water |
| Rice polishing ratio | 50% |
| Acl / Vol. | 17% |
| NihonshudoSake meter value | +4.5 |
| Flavor | 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