MIE・Iga city
JUNMAIDAIGINJYO HANZO KAMINOHO
じゅんまいだいぎんじょう はんぞう かみのほ ／ JUNMAIDAIGINJYO HANZO KAMINOHO
Junmai
Ginjo
The sake rice used is Mie prefecture's Kami no Ho, which is polished to a 50% ratio. The kobo (yeast), MK-3, is also from Mie prefecture, indicating the brewery's commitment to using local ingredients. The sake has an herb-like fresh aroma and a fruity, white wine-like flavor. One can enjoy its aroma even better when served in a wine glass. It was selected in the Mie Selection, a line of products that represent the prefecture. It is also an Iga brand.
- Sake brewery
-
株式会社 大田酒造
- OTA SAKE 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
This is a gentle junmai daiginjo with an enjoyable, expansive aroma. It pairs well with both western and Japanese cuisine. It's great with dishes like lean Japanese dish, meuniere, cheese, or pasta.
Sake profile
| Prefecture | MIE |
|---|---|
| Municipality | Iga city |
| Type of sake | Junmai Ginjo |
| Ingredients | rice , rice koji |
| Sake rice | Kami no Ho (神の穂) |
| Location of sake rice production | Mie prefecture |
| brewing water | Mt. Nunobiki's underground water (soft water) |
| Rice polishing ratio | 50% |
| Acl / Vol. | 15-16% |
| NihonshudoSake meter value | +2.0 |
| 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