AICHI・Tokoname city
Hakurou Senju Tokubetsu-junmaishu
はくろう せんじゅ とくべつじゅんまいしゅ ／ Hakurou Senju Tokubetsu-junmaishu
Tokubetsu
Junmai
This sake showcases the brewery's terroir.
It has an expansive, rich rice umami that balances well with tartness. The good level of maturity makes the sake well-rounded.
It pairs well with Japanese dishes, but its tartness also complements fatty dishes.
- 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 bowl-shaped sake cup is recommended to bring out the sake's umami and sweetness. Earthenware and porcelain cups match well, too.
Food pairing
White fish (hot or cold), clams, shellfish, vegetables (hot or cold), foie gras terrine, liver pate, chicken (hot or cold), lean steak, cheese (hard), simmered dishes that use local tamari soy sauce, sashimi (scallops, Alaskan pink shrimp, salmon), and miso oden (a type of hot pot with miso broth).
Sake profile
| Prefecture | AICHI |
|---|---|
| Municipality | Tokoname city |
| Type of sake | Tokubetsu Junmai |
| Ingredients | rice , rice koji |
| Sake rice | Wakamizu (若水) |
| Location of sake rice production | Chita Peninsula, Aichi prefecture |
| brewing water | Chita Peninsula's spring water |
| Rice polishing ratio | 60% |
| Acl / Vol. | 15-16% |
| NihonshudoSake meter value | +3.0 |
| 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