AICHI・Handa city
Gahoujin junmaidaiginjou Y40
がほうじん じゅんまいだいぎんじょう Y４０ ／ Gahoujin junmaidaiginjou Y４０
Junmai
Daiginjo
The brewery made this sake with the hope that customers be able to enjoy the ever-evolving world of sake.
This is a new type of sake whose quality is a result of the brewery's challenge to use the best ingredients and technique, and its pursuit for unknown flavors.
This junmai daiginjo uses only Yamada Nishiki, which is polished to a 40% ratio. It has an aroma characteristic of sake and a full-bodied aftertaste characteristic of junmai-shu.
- 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 bowl-shaped sake cup is recommended to bring out the sake's umami and sweetness. Earthenware and porcelain cups match well, too.
Food pairing
Simmered fish, stew, chilled tofu, shiokara (seafood marinated in salted and fermented viscera), sake-steamed dish, kamaboko (a type of fish cake), pickled vegetables, blanched greens, and vinegar marinade.
Sake profile
| Prefecture | AICHI |
|---|---|
| Municipality | Handa city |
| Type of sake | Junmai Daiginjo |
| Ingredients | rice , rice koji |
| Sake rice | Yamada Nishiki (山田錦) |
| Location of sake rice production | Toyama prefecture |
| brewing water | Supplied water from the Kiso River (soft water) |
| Rice polishing ratio | 40% |
| Acl / Vol. | 15% |
| NihonshudoSake meter value | +1.0 |
| 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