Junmai Daiginjo

JUDAN JIKOMI

Judan Jikomi is a traditional Japanese cooking technique that involves slow-cooking food in a clay pot called a donabe. This method allows for ingredients to cook at a low temperature for a longer period of time, resulting in tender and flavorful dishes. Judan Jikomi is often used to make stews, hot pots, and rice dishes, and is a popular way to bring out the natural flavors of the ingredients. The clay pot helps to retain moisture and heat, creating a delicious and comforting meal.

Details

SMV

Acidity

Alcohol

Polish Ratio

Rice

Taste / Aroma

Dry

Sweet

Rich

Light

Serving Temperature

Food Pairs

The Brewery

Ozeki Corporation.

The Region

HYOGO

Hyogo is a prefecture located in the Kansai region of Japan. It is known for its historic city of Kobe, the scenic mountains of the Rokko range, and the UNESCO World Heritage site of Himeji Castle. Hyogo is also famous for its delicious Kobe beef and traditional sake breweries.