AICHI・
soranosakaguragennteisyu kunizakari
／
Junmai
Ginjo
This junmai ginjo-shu is made from freshly milled 55% Wakamizu rice, Aichi Prefecture's preferred rice for sake brewing, and brewed slowly at a low temperature. The fresh flavor is locked in the bottle by heating the bottle after filling.
- Sake brewery
-
中埜酒造株式会社
- Nakano Sake Brewery 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.
Sake profile
| Prefecture | AICHI |
|---|---|
| Municipality | |
| Type of sake | Junmai Ginjo |
| Ingredients | rice , rice koji |
| Rice polishing ratio | 55% |
| Acl / Vol. | 17% |
| NihonshudoSake meter value | +3.0 |
| Flavor | Slightly dry |
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