FUKUSHIMA・Aizumisato-cho, Onuma-gun
Densyo Yamahai Junmai Suehiro
でんしょうやまはいじゅんまい すえひろ ／ Densyo Yamahai Junmai Suehiro
Junmai
It was Kagi Kinichiro that invented the yamahai brewing method at the end of the Meiji period. And he test-brewed sake using the method at Suehiro Shuzo Kaeigura at the beginning of the Taisho period. The Kagi-style yamahai brewing method has been passed down for generations. This is a yamahai junmai-shu with an amazing mixture of acidity and sweetness.
- Sake brewery
-
末廣酒造株式会社
- Suehiro 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
This is a junmai-shu that stikes a great balance between sweetness and acidity.
It goes well with almost anything, but especially well with umami-filled dishes.
Sake profile
| Prefecture | FUKUSHIMA |
|---|---|
| Municipality | Aizumisato-cho, Onuma-gun |
| Type of sake | Junmai |
| Ingredients | rice , rice koji |
| Sake rice | Gohyakumangoku (五百万石) |
| Location of sake rice production | Fukushima prefecture |
| brewing water | Mt. Hakase's underground water |
| Rice polishing ratio | 60% |
| Acl / Vol. | 15.5% |
| NihonshudoSake meter value | -0.5~+0.5 |
| 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