HYOGO・Kobe city
Fukuju Jyunmai Ginjo
ふくじゅ じゅんまいぎんじょう ／ Fukuju Jyunmai Ｇinjo
Junmai
Ginjo
Ripe cherry-like rich aroma. One can taste both fresh fruit and smooth rice umami. Pairs well with whipped cream or cottage cheese. It gained reputation as a sake that was served at a Nobel official event.
- Sake brewery
-
株式会社 神戸酒心館
- Kobe Shu-Shin-Kan 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
Seared chicken inner breast, salt-grilled Nagoya Cochin (a type of high-grade chicken), white gourd and crab ankake (thick starchy sauce), and Provancal Japanese sea bass tart.
Sake profile
| Prefecture | HYOGO |
|---|---|
| Municipality | Kobe city |
| Type of sake | Junmai Ginjo |
| Ingredients | rice , rice koji |
| Sake rice | Hyogo Yumenishiki (兵庫夢錦) |
| Location of sake rice production | Hyogo prefecture |
| brewing water | Miyamizu (medium-hard-water) |
| Rice polishing ratio | 60% |
| Acl / Vol. | 15% |
| NihonshudoSake meter value | +2 |
| 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