ケムマキ
大信州
SakenowaRecord your sake experiences and discover your favorites
大信州Daishinshu
Flavor Chart®
A chart created from flavor analysis of user comments.
Flavor Tags ®
Tags generated from flavor analysis of user comments.
Popular Comments
Brands from Daishinshu Shuzo
DaishinshuKozuki
Similar Brands
We analyze the flavors based on everyone's comments and select similar brands.
SakunohanaSimilar Characteristics
HyakurakumonSimilar Characteristics
Location
2380 Shimadachi, Matsumoto, NaganoOpen in Google Maps
Related Articles
最高級日本酒「純米大吟醸『想定内』『想定外』」プロジェクトメンバーによる、長野・大信州酒造の蔵見学に潜入！ | 日本酒専門WEBメディア「SAKETIMES」
造りだけでなく、田植えや稲刈りから自分で手掛けた日本酒を飲むことは、蔵人でもあまり経験できないかもしれません。SAKETIMES | 日本酒をもっと知りたくなるWEBメディア酒造り拠点を一カ所に集約し、さらなる進化を目指す - 長野県・大信州酒造 | SAKE Street | プロも愛読の日本酒メディア
長野の銘酒「大信州」を醸す大信州酒造（松本市、田中隆一社長）。複数の酒蔵が合併して誕生したという経緯から、長野市（豊野蔵）で酒を造り、搾ったお酒を松本市（本社蔵）まで運んで瓶詰め、貯蔵そして出荷をしてきました。「さらなる高みを目指すには拠点を集約するのが不可欠」との田中隆一社長の決断で10年前から準備を進め、2020年夏に本社に新しい仕込み蔵が完成。今期から新蔵での造りが始まっています。巨額の投資をしてまで集約に踏み切った背景に迫りました。SAKE Street | プロも愛読の日本酒メディア長野の美酒「大信州」を老舗レストランで堪能！「大信州 手いっぱいの会 in 東京」が、9/6(土)に日比谷松本楼で開催 | 日本酒専門WEBメディア「SAKETIMES」
大信州酒造株式会社（長野県松本市）は、同社のさまざまな日本酒を楽しめる立食イベント「大信州 手いっぱいの会 iSAKETIMES | 日本酒をもっと知りたくなるWEBメディアTimeline
3GAwKwm5YK
Fluffy fruity aroma
No schwarziness
Smooth and watery on the palate
Fruity sweetness slips on the tongue and quickly becomes bitter.
The sweetness disappears quickly, but there is a lingering bitterness.
Japanese>English
Koto
Very refreshing and fruity.
May not go well with spicy side dishes, but it is delicious as a stand-alone mainstay.
Japanese>English
けぬ
★★★★
常に初陣
Since "Teuchi" was so good last time, we went to Daishinshu again.
This time it is the "Autumn Jungin" of the very season.
An apple-like aroma coming from the glass!
The taste is refreshing.
It is not sweet, but very dry and easy to drink.
But it is not unpleasantly dry. It is light and soft, just the kind of dryness I like.
It seems to go well with anything, but since we were out of fish today, we went with meat.
It was a good pairing without any discomfort.
Daishinshu has become my favorite brand.
Pairing: Beef tongue ham, garlic potapota yaki with Camembert cheese, sausage, dashimaki kazu tamago, marinated mushrooms, grilled konnyaku with sweet and spicy sauce,
Japanese>English
＠水橋
Junmai Ginjyo Nama-genshu Tsuganomori (Ice and snow aged sake) 720ml
Rice polishing ratio 59
Alcohol content 16%.
We brought it to you at Kotani Roadside Station.
It is an ice and snow aged sake matured in the snow of Tsugaike Plateau and is only sold in Kotani Village.
It is manufactured by Daishinshu.
It starts with apple-like fruity taste, but the juwa〰︎ and heaviness increases.
The photo is from last week's Hakuba Ski Jump Stadium. ⛷️
Japanese>English
しの
Dai-shinshu Dry
Japanese>English
ブルドーザー社長
The Daishinshu is very tasty, which is usually found in most of the restaurants here.
Japanese>English
はむこ
The sweetness was delicious! It was soft in the mouth, beautiful and elegant!
#4SeasonalWaves
Japanese>English
たくのん
Slightly fruity aroma
The mouthfeel is clean and dry, but with a firm sweetness and umami.
It has sweetness and umami.
I like it best at room temperature.
Good with oden 😊.
Delicious 😋.
Japanese>English
りょうすけ
It is a Daishinshu, which is right in the middle of my favorite.
It has flavor, minerality, and a dry, light aftertaste that does not tire the drinker at all.
There are many sake from Nagano that I like, but if I want to pair it with a meal, I think Daishinshu is the best.
Japanese>English
Daishinshu大信州 秋の純吟
R
Taishinshu Autumn Jungin
Mellow, smooth, dry
SAKAGURA DAISHINSHU INC.
We have been working on "Chikumagawa River" as long as it lies deep.
- Natural water from the melting snow in the Central Alps
The root of the taste of Daishinshu, the Central Alps.
Sake rice:
All sake rice indigenous to Nagano Prefecture is grown under contract with contract farmers.
Brewing water:
Home brewing water, limited availability, naturally cool.
Brewing building: All processes are top quality Daiginjo.
Special note:
When separating the ginjo into sake and sake lees, although there are efficient presses available, the sake is pressed using a traditional tool called a tub, which is used to press high quality sake. The smooth, silky texture is unique to the tank pressing process. We want to convey the same expression as when the sake is bottled in its raw state. The sake is bottled unfiltered immediately after pressing and stored at -3°C to 0°C until shipping.
Rice polishing ratio: 59
Alcohol content: 15
Manufacturer: Daishinshu Shuzo Co.
Prefecture: Shimadate, Matsumoto City, Nagano Prefecture
Japanese>English