|
gptkbp:instanceOf
|
sake
|
|
gptkbp:alcoholContent
|
15-20%
|
|
gptkbp:availableIn
|
bottles
casks
|
|
gptkbp:awards
|
gptkb:International_Wine_Challenge
gptkb:Fukushima_Prefecture_Sake_Competition
Sake Competition
Gold_Medal_at_the_Japan_Sake_Awards
|
|
gptkbp:brewingProcess
|
traditional
craftsmanship
|
|
gptkbp:characteristics
|
aromatic
complex flavor
clean finish
well-balanced
clear appearance
|
|
gptkbp:culturalSignificance
|
ceremonies
local festivals
Japanese_culture
|
|
gptkbp:famousFor
|
gptkb:Japan
international markets
|
|
gptkbp:flavorProfile
|
fruity
smooth
|
|
gptkbp:foodPairing
|
sushi
sashimi
light dishes
grilled fish
|
|
gptkbp:historicalSignificance
|
local heritage
centuries-old tradition
craftsmanship passed down generations
|
|
https://www.w3.org/2000/01/rdf-schema#label
|
Aizu Wakamatsu sake
|
|
gptkbp:notableFeature
|
gptkb:Aizu_Homare_Brewery
gptkb:Kizakura_Brewery
gptkb:Tsurunoe_Brewery
gptkb:Suehiro_Sake_Brewery
gptkb:Koshino_Kura_Brewery
|
|
gptkbp:produces
|
gptkb:Aizu_Wakamatsu
|
|
gptkbp:region
|
gptkb:Fukushima_Prefecture
|
|
gptkbp:servedIn
|
festivals
sake bars
Japanese_restaurants
|
|
gptkbp:servingTemperature
|
chilled
room temperature
|
|
gptkbp:type
|
Junmai
Daiginjo
Ginjo
|