GIFU・Gifu city
Daiginjo Oda-Nobunaga with Samurai's Helmet
だいぎんじょうおだのぶながかぶとつき ／ Daiginjo Oda-Nobunaga with Samurai's Helmet
Daiginjo
This is a masterpiece made with uncompromising approach to quality. The moromi (sake mash), which is made using water from the Nagara River, is fermented at low temperature for a long period. Enjoy its dry, refined flavor and fragrant ginjo aroma. The bottle cap is specially made with mizuhiki (a traditional twine made from rice paper) shaped in the form of a helmet, which symbolizes samurai.
- 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 glass that widens at the rim is recommended in order to maximize the fragrance.
Food pairing
Pairs well with simple dishes: bon bon chicken, stir-fried scallops and broccoli, oysters, carpaccio, sauteed salmon, namul, white fish sashimi, salt-grilled Japanese sea bass, mountain vegetable tempura.
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 | 35% |
| Acl / Vol. | 17-18% |
| NihonshudoSake meter value | +5 |
| Flavor | Slightly 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