AICHI・Handa City
KUNIZAKARI JYUNMAIDAIGINJYO
くにざかり じゅんまいだいぎんじょう そらのさかぐら だいさんだん ／ Kunizakari jyunmaidaiginjyou Soranosakagura Daisandan
Junmai
Daiginjo
Junmai Daiginjo sake is made by polishing 50% of Yumeginka's new rice, which is suitable for sake brewing in Aichi Prefecture, and slowly brewing it at a low temperature. By burning the bottle after filling, the fresh taste is trapped in the bottle.
- 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.
Food pairing
Mountain vegetable tempura, grilled autumn fish with salt, and puffer fish hotpot
Sake profile
| Prefecture | AICHI |
|---|---|
| Municipality | Handa City |
| Type of sake | Junmai Daiginjo |
| Ingredients | rice , rice koji |
| Sake rice | Yumeginka (夢吟香) |
| Location of sake rice production | Aichi |
| brewing water | City Water |
| Rice polishing ratio | 50% |
| Acl / Vol. | 15% |
| NihonshudoSake meter value | -0.9前後 |
| Flavor | Neutral |
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