"Daigin of White" Hyakumangoku no shiro Daiginjo

Price
$108.00 USD
Kuze Shuzo
Product description

This is a daiginjo sake with a refreshing taste, made using the "Hyakumangoku-no-shiro" sake rice developed by Ishikawa Prefecture and fermented with Kanazawa yeast.

    Required in units of 6 bottles (multiples of 6) per brewery
  Please choose your destination before completing your order
IN STOCK Pre order Out of stock

Size

Quantity
Detailed Information
Volume 720ml
IngredientsRice, Rice Koji, Distilled alcohol
RegionIshikawa
Alcohol Level  
Alcohol Level
N/A
15.0 % vol.
Sake Meter Level  
Sake Meter Level
An indicator of the sweetness or dryness of sake. Generally, a negative value indicates sweetness, while a positive value indicates dryness.
N/A
Acid Level  
Acid Level
A numerical expression of the total amount of acidity. A high acid level indicates sharpness and richness, while a low indicates lightness and sweetness.
N/A
Polish Level  
Polish Level
The ratio of rice remaining after scraping from the outside. By shaving off the surface layer, sake can be made with a distinctive aroma and free of impurities.
N/A
Ishikawa
Professional Review

"The nose is sweet and tasty, with notes of tortoiseshell candy, freshly cooked clay pot rice and chocolate cake. The full umami is very strong and all the flavours are very well harmonised. The pleasant acidity comes in at the end and adds to the enjoyability and complexity of this sake. Recommended served cold or at room temperature."

Pairing Suggestion: Cherry sweets, dumplings, cream pasta with mushrooms or chicken.
Shuhei Nitta

Professional French Chief & YUKARI Special Ambassador

"It has a youthful and refreshing aroma with predominant notes of banana, mandarin, and grapefruit. There is a harmony with green notes of watermelon rind and verbena, as well as hints of lime and mineral. The taste is light and refreshing. It has a lively acidity and an overall compact profile, giving a versatile impression as a sake to enjoy during a meal. It is recommended to serve at a temperature range of 10°C to 15°C, using a larger glass ochoko."

Pairing Suggestion: Tempura of white shrimp and onions with a squeeze of lemon Fresh sashimi of spiny lobster and squid" Please note that the suggested dishes are provided as recommendations, and the specific ingredients mentioned refer to particular preparations or flavors.
Shuntaro Tsuruta

Sommelier of Sake / Sake Diploma & YUKARI Special Ambassador

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