Gancho Hizo Daiginjo Ura Gancho
元朝 秘蔵 大吟醸 裏元朝Breaking the preconceptions about sake. That is the one thing we focused on.
Specifications
- Type
- Daiginjo
- Rice
- Not disclosed
- Yeast
- Not disclosed
- Alcohol
- 16–16.9%
- Sake meter value
- +0
Flavor profile Juku-shu
Juku-shu — aromatic and full-bodied, including aged sake
The daiginjo aroma has settled after more than a year of aging, and the text describes a deep koku. An SMV of 0 and 16% alcohol point to moderate sweetness and a rich, full body.
Estimated by AI from the published specifications and the brewery's description; your impression may differ.
About
Does sake turn to vinegar if its date is not recent? That is not the case. Ura Gancho has undergone more than one year of raw aging (nama jukusei). Hakkaisan snow-room bottle aging matured it for at least seven months in a snow room kept at 3°C or below. Aging makes it more delicious, as you can see. Should daiginjo not be warmed (kan)? That is not the case. Please do try warming this sake. It shows a completely different face. Its aroma has settled and it has developed deep richness, which makes it possible to enjoy the luxury of warming a daiginjo. Daiginjo is certainly delicious. But I think a truly delicious sake is one that makes the accompanying dishes (sakana) taste good, so that before you know it, you have poured yourself another cup. It is only natural for sake alone to taste good. I believe a sake has its true value only when it brings out the best in the food. Aging slowly at low temperature brings out an exquisite depth. Whether chilled or warmed, each offers a different flavor to enjoy. This is the way to enjoy sake.
Other sake from this brand 7
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- Gancho Junmai sake元朝 純米酒
- Gancho Josen元朝 上撰
- Gancho Shiboritate Nama Genshu Beni Label元朝 しぼりたて 生原酒 紅ラベル
- Gancho Shiboritate Junmai Ginjo Nama Genshu Kiiro Label元朝 しぼりたて 純米吟醸 生原酒 黄ラベル
- Gancho Junmai Ginjo元朝 純米吟醸
- Gancho Otoshidama元朝 お年玉