AICHI・Shitara-cho
Houraisen Tomo
ほうらいせん とも ／ Houraisen Tomo
Junmai
Daiginjo
This is a daiginjo-type sake with a relaxing flavor that boasts a ripe, elegant umami.
The brewery enhances the sake with the shochu they distilled from sakekasu (the lees left over from sake production), rather than with regular jozo alcohol.
The label has the first line of Confucius's Analects Book I.
- 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 glass that widens at the rim is recommended in order to maximize the fragrance.
Food pairing
The best food pairings include steamed sesame tofu with eel and grilled eggplants, seafood dishes like scallop marinade, and marinated dishes like walnut-marinated new potatoes, and sesame-marinated spikenards and Japanese parsley.
Sake profile
| Prefecture | AICHI |
|---|---|
| Municipality | Shitara-cho |
| Type of sake | Junmai Daiginjo |
| Ingredients | rice , rice koji |
| Sake rice | Yamada Nishiki (山田錦) |
| Location of sake rice production | Hyogo and Tokushima prefectures |
| brewing water | Spring water (exremely soft water) |
| Rice polishing ratio | 45% |
| Acl / Vol. | 15% |
| 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