{"id":5404,"date":"2024-06-20T12:02:11","date_gmt":"2024-06-20T03:02:11","guid":{"rendered":"https:\/\/sushiuniversity.jp\/basicknowledge\/?post_type=jetpack-portfolio&#038;p=5404"},"modified":"2024-06-20T12:02:11","modified_gmt":"2024-06-20T03:02:11","slug":"michisakari-junmai-daiginjo","status":"publish","type":"jetpack-portfolio","link":"http:\/\/sushiuniversity.jp\/basicknowledge\/michisakari-junmai-daiginjo","title":{"rendered":"Michisakari Junmai Daiginjo"},"content":{"rendered":"<p><span style=\"color: #000000;\">Michisakari Junmai Daiginjo is a dry sake with a mild aroma, light acidity, and a refreshing finish. Its luxurious 45% milled rice ratio makes it an excellent choice for food sake, and it pairs well with sashimi and delicately seasoned Japanese dishes. When heated, its acidity further improves its sharpness, making it a perfect match for a variety of dishes.<\/span><\/p>\n<p><span style=\"color: #000000;\">The name, label, and some manufacturing methods have been changed since late November 2021.<\/span><\/p>\n<p>&nbsp;<\/p>\n<p><span style=\"color: #000000;\"><img decoding=\"async\" class=\"wp-image-5407 alignleft\" src=\"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-content\/uploads\/sites\/18\/2024\/06\/Michisakari.jpg\" alt=\"A photo of Michisakari Junmai Daiginjo\" width=\"88\" height=\"286\" srcset=\"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-content\/uploads\/sites\/18\/2024\/06\/Michisakari.jpg 178w, https:\/\/sushiuniversity.jp\/basicknowledge\/wp-content\/uploads\/sites\/18\/2024\/06\/Michisakari-92x300.jpg 92w, https:\/\/sushiuniversity.jp\/basicknowledge\/wp-content\/uploads\/sites\/18\/2024\/06\/Michisakari-55x180.jpg 55w\" sizes=\"(max-width: 88px) 100vw, 88px\" \/>Sake-brewing rice\uff1a-<\/span><\/p>\n<p><span style=\"color: #000000;\">Rice polishing ratio\uff1a45%<\/span><\/p>\n<p><span style=\"color: #000000;\">Sake meter value\uff1a+12<\/span><\/p>\n<p><span style=\"color: #000000;\">Acidity\uff1a1.4<\/span><\/p>\n<p><span style=\"color: #000000;\">Amino acid content\uff1a-<\/span><\/p>\n<div><span style=\"color: #000000;\">HP\uff1a <span style=\"color: #00ccff;\"><a style=\"color: #00ccff;\" href=\"https:\/\/www.michisakari.com\/\" target=\"_blank\" rel=\"noopener\">MICHISAKARI<\/a><\/span><\/span><\/div>\n<div><\/div>\n<p>&nbsp;<\/p>\n<hr \/>\n<p><strong>Share this article<\/strong><\/p>\n<div class=\"heateor_sss_sharing_container heateor_sss_horizontal_sharing\" data-heateor-ss-offset=\"0\" data-heateor-sss-href='http:\/\/sushiuniversity.jp\/basicknowledge\/michisakari-junmai-daiginjo'><div class=\"heateor_sss_sharing_ul\"><a aria-label=\"Facebook\" class=\"heateor_sss_facebook\" 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class=\"heateorSssClear\"><\/div><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Michisakari Junmai Daiginjo is a dry sake with a mild aroma, light acidity, and a refreshing finish. Its luxurious 45% milled rice ratio makes it an excellent choice for food sake, and it pairs well with sashimi and delicately seasoned Japanese dishes. When heated, its acidity further improves its sharpness, making it a perfect match for a variety of dishes. The name, label, and some manufacturing methods have been changed since late November 2021. &nbsp; Sake-brewing rice\uff1a- Rice polishing ratio\uff1a45% Sake meter value\uff1a+12 Acidity\uff1a1.4 Amino acid content\uff1a- HP\uff1a MICHISAKARI &nbsp; Share this article<\/p>\n","protected":false},"author":2,"featured_media":5407,"comment_status":"open","ping_status":"closed","template":"","format":"standard","meta":[],"jetpack-portfolio-type":[148],"jetpack-portfolio-tag":[126,124],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/jetpack-portfolio\/5404"}],"collection":[{"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/jetpack-portfolio"}],"about":[{"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/types\/jetpack-portfolio"}],"author":[{"embeddable":true,"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/comments?post=5404"}],"version-history":[{"count":4,"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/jetpack-portfolio\/5404\/revisions"}],"predecessor-version":[{"id":5409,"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/jetpack-portfolio\/5404\/revisions\/5409"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/media\/5407"}],"wp:attachment":[{"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/media?parent=5404"}],"wp:term":[{"taxonomy":"jetpack-portfolio-type","embeddable":true,"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/jetpack-portfolio-type?post=5404"},{"taxonomy":"jetpack-portfolio-tag","embeddable":true,"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/jetpack-portfolio-tag?post=5404"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}