마스다야

마스다야 (升田屋)

다이긴죠 (大吟醸酒)

타키자와 주조 주식회사

(滝澤酒造株式会社)

키크이즈미

키크이즈미 (菊泉)

きくいずみ (kikuizumi)

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Specifications

Region

사이타마현 (埼玉県)

Sake Type

다이긴죠

Rice Polishing Ratio

40%

Acidity

1.1

Sake Meter Value

+5

Ingredients

Rice

山田錦

Yeast

非公開

Base Ingredients

米、米麹、醸造アルコール

Drinking Temperature

Hot (50°C)Warm (40°C)Room Temp (20°C)Cool (15°C)Chilled (10°C)Ice Cold (5°C)

Food Pairings

해산물・해산물 요리

Features

酒袋を通じて、ゆっくりと垂れるもろみの雫のみを集めた大吟醸。リンゴと洋ナシをミックスした複雑な香りと口中の隅々に広がるまろやかでキレの良い味わい。