AICHI・Handa city
Soranosakagura junmaiginjou genshu Tokusenkunizakari
そらのさかぐら じゅんまいぎんじょう げんしゅ とくせんくにざかり ／ Soranosakagura junmaiginjou genshu Tokusenkunizakari
Junmai
Ginjo
This junmai ginjo is made with newly harvested Wakamizu sake rice from Aichi prefecture, which is polished to a 55% ratio. The sake is then matured at a low temperature for a long period. The brewery preserves sake's freshness with in-bottle pasteurization. Enjoy it in a wine glass.
- 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
"It pairs well with Japanese cuisine in general. Enjoy it with a wide variety of dishes, from light dishes that bring out ingredients' natural flavors to boldly flavored meat/fish dishes.
Mountain vegetable tempura, salt-grilled Pacific saury, pufferfish hot pot."
Sake profile
| Prefecture | AICHI |
|---|---|
| Municipality | Handa city |
| Type of sake | Junmai Ginjo |
| Ingredients | rice , rice koji |
| Sake rice | Wakamizu (若水) |
| Location of sake rice production | Aichi Prefecture |
| brewing water | Supplied water from Kiso-gawa River system（Soft Water） |
| Rice polishing ratio | 55% |
| Acl / Vol. | 17.0% |
| NihonshudoSake meter value | +3 |
| 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