AICHI・Shitara-cho
Houraisen Wa Junmaiginjo
ほうらいせん わ じゅんまいぎんじょう ／ Houraisen Wa Junmaiginjo
Junmai
Ginjo
This is a rich junmai ginjo that strikes a good balance between an expansive, soft sweetness and a crisp finish brought by the refreshing acidity. This is great as a banshaku-shu (sake to have at home during or after dinner) as well as a gift.
- Sake brewery
-
関谷醸造株式会社
- SEKIYA 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
It goes well with dishes that use fermented products: dishes that use red miso (one of Aichi prefecture's representative seasonings) like dote-ni (miso-simmered beef tendons or pork) and miso oden (a type of hot pot with miso broth), hot pots, and cheese dishes like pizza and gratin.
Sake profile
| Prefecture | AICHI |
|---|---|
| Municipality | Shitara-cho |
| Type of sake | Junmai Ginjo |
| Ingredients | rice , rice koji |
| Sake rice | Table rice and Yamada Nishiki (一般米・山田錦) |
| Location of sake rice production | Aichi, Hyogo, and Tokushima prefectures |
| brewing water | Spring water (extremely soft water) |
| Rice polishing ratio | 50% |
| Acl / Vol. | 15% |
| Flavor | Very 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
Junmai
Daiginjo
Junmai
Ginjo
Tokubetsu
Junmai
Junmai
Daiginjo
Ginjo
Tokubetsu
Honjozo
Honjozo
Futsu