Rice : Gin Gin Ga
Polish : 50%
SMV : +4
Acidity : 1.35
Yeast : Jobannni No Shirabe
Squeezing Method : Compress Machine
Food Pairing: Meuniere of white fish
One of the most famous sale brewers in Iwate, Asabiraki's handmade Daiginjo is carefully brewed by Mr Masahiko Fujio, Toji of Asabiraki (the head of sake brewer) and his leading brewing team in a cold winter time to protect sake from natural bacteria. His brewing team belongs to Nambu Toji, one of the top 3 sake brewing guilds in Japan with over 400 years history & their own traditional sake brewing method (called Namburyu). This Daiginjo has a beautiful Nashi pear fragrance with a big impact at the first sip. However, the body is quite mild and thin with a dry crisp finish similar to the Niigata or Ishikawa style sake. It is so easy to drink and it matches well with cold fish dishes. A perfect bottle to start your meal with. Well-balanced flavour and slightly sharp taste. Enjoy drinking durling meals.