AICHI・Nagoya city
KAMOSHIBITO KUHEIJI HINOKISHI
かもしびとくへいじ じゅんまいだいぎんじょう ひのきし ／ KAMOSHIBITO KUHEIJI HINOKISHI
Junmai
Daiginjo
THE FLAGSHIP
Together with everyone, we want to be ``a product that records the memories of time.''
His Kishi is a sake that allows you to experience a good change in expression over several years.
The terroir that embodies his shores is the Kurodashomonyanagi area where we grow our rice. Only 270 ``His Kishi'' trees could be made from a single rice field (=300 tsubo) in the limited area of Kadoryu. .
- Sake brewery
-
株式会社 萬乗醸造
- Banjo shuzo -
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
In order to enjoy lean, yet refined flavor of monkfish, cook it well and combine it with creamy yet tart sauce. Serving the fish with vegetables like pickles is also good. Dishes accompanied by vegetables create perfect harmony with Hinokishi's delicateness and freshness.
Sake profile
| Prefecture | AICHI |
|---|---|
| Municipality | Nagoya city |
| Type of sake | Junmai Daiginjo |
| Ingredients | rice , rice koji |
| Sake rice | Yamada Nishiki (山田錦) |
| Location of sake rice production | Nishiwaki city, Hyogo prefecture |
| Rice polishing ratio | 非公開% |
| Acl / Vol. | 15% |
| Flavor | Neutral |
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