AICHI・Nagoya city
Junmai-Ginjo Ko-hen
じゅんまいぎんじょう こへん ／ Junmai-Ginjo Ko-hen
Junmai
Ginjo
It won gold at the Fine Sake Award Japan 2018 (wineglass sake) and the Bronze Medal at the International Wine Challenge.
The ripe melon fragrance and the mild steamed rice flavor coexist in this sake.
It has a gentle sweetness, a soft, long-lasting shitazawari (touch on the tongue), and an expansive umami that makes itself known later in one's mouth.
- Sake brewery
-
金虎酒造株式会社
- Kintora 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
White fish, squid, carpaccio, seasonal vegetable tempura, fava beans, basil sauce, and sauteed chicken.
Sake profile
| Prefecture | AICHI |
|---|---|
| Municipality | Nagoya city |
| Type of sake | Junmai Ginjo |
| Ingredients | rice , rice koji |
| Sake rice | Yumesansui (夢山水) |
| Location of sake rice production | Aichi prefecture |
| Rice polishing ratio | 50% |
| Acl / Vol. | 16% |
| NihonshudoSake meter value | +1.0 |
| 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