|
gptkbp:instance_of
|
gptkb:sake
|
|
gptkbp:acidity
|
low to moderate
|
|
gptkbp:alcohol_content
|
15-20%
|
|
gptkbp:aroma
|
subtle
|
|
gptkbp:average_temperature
|
controlled
|
|
gptkbp:bottle_size
|
traditional
|
|
gptkbp:brewing_process
|
traditional
multiple parallel fermentation
specific strains used
|
|
gptkbp:carbonation
|
non-carbonated
|
|
gptkbp:color
|
clear
|
|
gptkbp:cooking_rice
|
steamed
|
|
gptkbp:craftsmanship
|
highly regarded
|
|
gptkbp:cultural_events
|
celebrated in Japan
|
|
gptkbp:cultural_significance
|
gptkb:Japanese_culture
|
|
gptkbp:exported_to
|
available internationally
|
|
gptkbp:famous_event
|
sake festivals
|
|
gptkbp:flavor
|
varies
|
|
gptkbp:flavor_profile
|
fruity and floral
|
|
gptkbp:food_pairing
|
grilled fish
|
|
gptkbp:history
|
centuries old
|
|
https://www.w3.org/2000/01/rdf-schema#label
|
Mikawa Sake
|
|
gptkbp:ingredients
|
used in production
|
|
gptkbp:main_ingredient
|
gptkb:rice
|
|
gptkbp:milling_rate
|
high
|
|
gptkbp:notable_beer
|
multiple local breweries
|
|
gptkbp:origin
|
Mikawa region
|
|
gptkbp:pairing
|
gptkb:Sushi
|
|
gptkbp:region
|
gptkb:Aichi_Prefecture
|
|
gptkbp:sake_meter_value
|
varies
|
|
gptkbp:serving_temperature
|
chilled or warm
|
|
gptkbp:serving_vessel
|
ochoko
|
|
gptkbp:storage
|
cool and dark place
|
|
gptkbp:taste
|
smooth
|
|
gptkbp:tasting_notes
|
gptkb:complex
|
|
gptkbp:type
|
gptkb:rice
|
|
gptkbp:water_source
|
local water
|
|
gptkbp:wine_style
|
daiginjo
nigori
ginjo
junmai
junmai daiginjo
namazake
daiginjo-shu
futsushu
ginjo-shu
junmai ginjo
koshu
koshu-zake
namazake-shu
nigori-zake
tokubetsu daiginjo
tokubetsu ginjo
tokubetsu junmai
|
|
gptkbp:bfsParent
|
gptkb:Mikawa_Province
|
|
gptkbp:bfsLayer
|
5
|