MIYAGI・Osaki city
Ichinokura Junmai Daiginjo Kura no Hana
いちのくらじゅんまいだいぎんじょうくらのはな ／ Ichinokura Junmai Daiginjo Sake
Junmai
Daiginjo
This sake uses Kura no Hana sake rice from Miyagi prefecture and Honofuku yeast developed by Industrial Technology Institute, Miyagi Prefectural Government (ITIM). This is a junmai daiginjo brewed by hand with attentive care using ingredients only from Miyagi prefecture. It has a fruit-like aroma and a smooth flavor profile that leaves fresh sweetness in one's mouth.
- Sake brewery
-
株式会社一ノ蔵
- Icninokura Co.LTD. -
Flavor profile
Recommended temperature
chilled
room temperature
Heated
Sake vessels
A glass that widens at the rim is recommended in order to maximize the fragrance.
Food pairing
Beef stew, roast beef, sauteed pork, spare ribs, nikujaga (beef and potato stew), roast duck, seared beef, boiled and chilled pork slices, yakitori (chicken skewers), simmered fish, dark chocolate.
Sake profile
| Prefecture | MIYAGI |
|---|---|
| Municipality | Osaki city |
| Type of sake | Junmai Daiginjo |
| Ingredients | rice , rice koji |
| Sake rice | Kura no Hana (蔵の華) |
| Location of sake rice production | Miyagi prefecture |
| brewing water | Well water |
| Rice polishing ratio | 40% |
| Acl / Vol. | 15% |
| NihonshudoSake meter value | -1～-3 |
| Flavor | Slightly sweet |
Type of sake
Rice polishing ratio
50% or lower
Rice polishing ratio
60% or lower
Rice polishing ratio
70% or lower
Rice polishing ratio
80% or lower
Junmai
Daiginjo
Junmai
Ginjo
Tokubetsu
Junmai
Junmai
Daiginjo
Ginjo
Tokubetsu
Honjozo
Honjozo
Futsu