HIROSHIMA・Saijohonmachi, Higashi-Hiroshima city
Junmaiginjo Nagoyajo
じゅんまいぎんじょう なごやじょう ／ Junmaiginjo Nagoyajo
Junmai
Ginjo
This is a powerful, dry junmai ginjo, made with toji's (sake master's) firm determination to perfectly handle each rice grain and each water drop. It has a crisp aftertaste and a dry, yet umami-rich flavor.
- Sake brewery
-
賀茂鶴酒造株式会社
- KAMOTSURU Sake Brewing Co.,Ltd. -
Flavor profile
Recommended temperature
chilled
room temperature
Heated
Sake vessels
Use a sake cup with straight sides to enjoy the light and clean sake.
Food pairing
This sake with a fresh tartness and a light aroma matches well with bold-flavored dishes: fried righteye flounder, grilled gyoza (Japanese pan-fried dumpling), subuta (deep-fried pork with sweet-sour sauce), and mapo tofu.
Sake profile
| Prefecture | HIROSHIMA |
|---|---|
| Municipality | Saijohonmachi, Higashi-Hiroshima city |
| Type of sake | Junmai Ginjo |
| Ingredients | rice , rice koji |
| Sake rice | Hattan Nishiki (八反錦) |
| Location of sake rice production | Zoka, Higashi-Hiroshima city, Hiroshima prefecture |
| brewing water | Mt. Kamo's underground water |
| Rice polishing ratio | 60% |
| Acl / Vol. | 15-16% |
| NihonshudoSake meter value | +3.0 |
| Flavor | 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
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