HYOGO・Nishinomiya city
Souhana Junmai Ginjo
そうはな じゅんまいぎんじょう ／ Souhana Junmaiginjou
Junmai
Ginjo
This sake is made with sake rice, including Yamada Nishiki, polished to a 55% ratio. The yeast used is Souhana Kobo. It's got a fruity aroma, a smooth mouthfeel, and a refreshing sensation on the throat. This junmai ginjo is characterized by its elegant richness.
- Sake brewery
-
日本盛株式会社
- NIHONSAKARI.CO.LTD -
Flavor profile
Recommended temperature
chilled
room temperature
Heated
Sake vessels
A bowl-shaped sake cup is recommended to bring out the sake's umami and sweetness. Earthenware and porcelain cups match well, too.
Food pairing
It pairs well with dishes like raw oysters, white fish sashimi, grilled fish, roast game meat, sushi, and tempura.
Sake profile
| Prefecture | HYOGO |
|---|---|
| Municipality | Nishinomiya city |
| Type of sake | Junmai Ginjo |
| Ingredients | rice , rice koji |
| Sake rice | Yamada Nishiki, Kita Nishiki (山田錦、北錦) |
| Location of sake rice production | Hyogo prefecture |
| brewing water | Miyamizu (hard water) |
| Rice polishing ratio | 55% |
| Acl / Vol. | 15～16% |
| NihonshudoSake meter value | -4.0 |
| 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
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