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Shirakabegura “Junmai Daiginjo”
Shirakabegura “Junmai Daiginjo” front label
Shirakabegura “Junmai Daiginjo” Thumbnail
Shirakabegura “Junmai Daiginjo” front label Thumbnail

Shirakabegura “Junmai Daiginjo”

Hyogo prefecture

$62.00 
$58.90 member price
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A daiginjo with many faces

Brewed with Hyogo Yamadanishiki rice and the famed Miyamizu water, this junmai daiginjo is a little unique in that it’s suggested to be served both chilled and warm to bring out different flavors. Playing with temperature can bring about flavors of sweet rice, peaches, licorice and some fine confectionery rice powder. The texture is velvety, and gets a little creamier when warmed. A fun sake to experiment with.

Characteristics

Brand Shirakabegura
Brewery Shirakabegura
Category Junmai Daiginjo
Subcategory N/A
Taste Profile Rich & Dry
Rice variety Yamadanishiki
Yeast variety N/A
Alcohol 15.5%
RPR ? 45%
SMV ? 0
Acidity ? 1.5
Values listed are at the time of production.

Serving Temperature

The best serving temperature of Shirakabegura “Junmai Daiginjo” is cold (40-60°F), room temp (70°F) or warm (85-115°F).
  • Recommended
  • Not Recommended

Region

Shirakabegura “Junmai Daiginjo” - Hyogo prefecture

Shirakabegura is made in Hyogo prefecture in the Kinki region.

Taste Metrics

Tasting Notes

  • Peach

    Peach

  • Banana

    Banana

  • Anise

    Anise

Recommended Pairing

  • Seafood

    Seafood

  • Meat

    Meat

Shirakabegura

Shirakabegura spares no expense to bring you premium sake that draws out the natural flavor of rice. Owned by Takara Brewing Company based in Kyoto, their cutting-edge facilities were completed in 2001. Nadagogo, where they are located in the port city of Kobe, has Geographical Indication and is historically famous for their water source, whose mineral content enables robust fermentation. They hold the longest gold medal streak in the history of the Annual Japan Sake Awards, and are makers of some exquisite, traditionally made sake in addition to the sensational Shirakabegura “Mio” which debuted in 2011.

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