AICHI・Tokoname city
Hakurou Senbon-Nishiki Ginjoshu
はくろう せんぼんにしき ぎんじょうしゅ ／ Hakurou Senbon-Nishiki Ginjoshu
Ginjo
This is a fruity ginjoshu that uses 100% Hiroshima-produced Senbon Nishiki sake rice.
- Sake brewery
-
澤田酒造株式会社
- Sawada syuzou 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
Appetizers (like carpaccio), deep-fried horse mackerel marinated in vinegar, fried white fish, carpaccio, assorted appetizers, and fatty tuna.
Sake profile
| Prefecture | AICHI |
|---|---|
| Municipality | Tokoname city |
| Type of sake | Ginjo |
| Ingredients | rice , rice-koji , brewers-alcohol. |
| Sake rice | Senbon Nishiki (千本錦) |
| Location of sake rice production | Hiroshima prefecture |
| brewing water | Chita Peninsula's spring water |
| Rice polishing ratio | 55% |
| Acl / Vol. | 15-16% |
| NihonshudoSake meter value | +5.0 |
| 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