GIFU・Hida city
Shiramayumi Hizoshizuku-Daiginjo SHIN
しらまゆみ ひぞうしずくだいぎんじょう しん ／ Shiramayumi Hizoshizuku-Daiginjo SHIN
Junmai
Daiginjo
The brewery polishes tiny grains of sake rice, brews during the coldest season of the year, and presses the fragrant moromi with the fukurozuri ("bag hanging") method. This is a fragrant shizuku daiginjo ("trickle daiginjo") made with sake drops that trickled out of sake bags.
- Sake brewery
-
有限会社 蒲酒造場
- KABA Shuzojo 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
Lean, umami-filled white fish sashimi like red seabream sashimi, prosciutto, shrimp, and smoked salmon. Fruit pairs well, too.
Sake profile
| Prefecture | GIFU |
|---|---|
| Municipality | Hida 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 | Water from the Hida Mountains (soft water) |
| Rice polishing ratio | 35% |
| Acl / Vol. | 17% |
| 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