MIE・Iga city
Junmai-shu Prepared in Wooden Barrel Hanzo [Limited Edition]
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Junmai
Won gold in 2018 and grand gold in 2013 at the Kan Sake Award. The sake is prepared painstakingly in a small wooden barrel from the early Showa period. A subtle aroma, yet dry and sturdy palate. The aftertaste is long-lasting. Its umami multiplies when heated.
- Sake brewery
-
株式会社大田酒造
- Ota 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
Grilled fish, oden hot pot, yakitori (grilled chicken skewers), matured cheese, smoked dishes, traditional Japanese dish seasoned with miso or soy sauce.
Sake profile
| Prefecture | MIE |
|---|---|
| Municipality | Iga city |
| Type of sake | Junmai |
| Ingredients | rice , rice koji |
| Sake rice | Kaminoho (神の穂) |
| Location of sake rice production | Mie prefecture |
| brewing water | Underground water from the Nunobiki Mountain Range (soft water) |
| Rice polishing ratio | 60% |
| Acl / Vol. | 15~16% |
| NihonshudoSake meter value | +5 |
| Flavor | 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