AICHI・Shitara-cho
Houraisen Hatsunatuno-Kaze Junmaidaiginjo
ほうらいせん はつなつのかぜ じゅんまいだいぎんじょう ／ Houraisen Hatsunatuno-Kaze Junmaidaiginjo
Junmai
Daiginjo
This is junmai daiginjo's namazake (unpasteurized sake), whose refined aroma, rice umami, and sweetness are gradually developed. The sake was pressed in spring, not pasteurized, then fermented at a low temperature.
This sake with gentle umami is a limited edition that goes out to the market in May.
- Sake brewery
-
関谷醸造株式会社
- SEKIYA BREWERY 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
It pairs well with subtle-flavored dishes: balsamic vinegar-marinated Mikawa chicken, spring vegetable and seafood salad, asparagus with mayonnaise, and steamed vegetables and ham with yoghurt mayonnaise.
Sake profile
| Prefecture | AICHI |
|---|---|
| Municipality | Shitara-cho |
| Type of sake | Junmai Daiginjo |
| Ingredients | rice , rice koji |
| Sake rice | Yamada Nishiki (山田錦) |
| Location of sake rice production | Hyogo and Tokushima prefectures |
| brewing water | Spring water (extremely soft water) |
| Rice polishing ratio | 45% |
| 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