AICHI・Shitara-cho
Houraisen Yumekobako Hiyaoroshi
ほうらいせん ゆめこばこ ひやおろし ／ Houraisen Yumekobako Hiyaoroshi
Junmai
Ginjo
This is a special junmai's hiyaoroshi that uses Yumesansui, Aichi prefecture's sake rice. Hiyaoroshi is a type of sake that is prepared in winter and matured until the following fall without pasteurization. One will find a ripe umami within the clean flavor.
The name Yumekobako carries the brewery's hope that this sake will bear the mountainous region's agricultural future.
- 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 matches well with lean, simple Japanese dishes: salt-grilled largehead hairtail; fried scallops, shrimp, and chestnut dumplings made to resemble chestnut burrs; hamo no yubiki (blanched conger pike); steamed Japanese taro mixed with mashed taro; and nameko mushroom mixed with grated daikon radish.
Sake profile
| Prefecture | AICHI |
|---|---|
| Municipality | Shitara-cho |
| Type of sake | Junmai Ginjo |
| Ingredients | rice , rice koji |
| Sake rice | Table rice and Yumesansui (一般米・夢山水) |
| Location of sake rice production | Aichi prefecture |
| brewing water | Spring water (extremely soft water) |
| Rice polishing ratio | 55% |
| 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