AICHI・Handa city
KUNIZAKARI junmaiginjou handagou koubo1801
とくせんくにざかり じゅんまいぎんじょう はんだごう ／ KUNIZAKARI junmaiginjou handagou koubo1801
Junmai
Ginjo
This sake uses only Wakamizu, Aichi prefecture's sake rice, that was polished to a 55% ratio. This is a junmai ginjo that was prepared at a low temperature. By using kobo (yeast) #1801, it strikes a good balance between a fruity, fragrant aroma and a soft, rice umami. It has a crisp aftertaste.
- Sake brewery
-
中埜酒造株式会社
- Nakano 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
It pairs well with dishes that bring out natural flavors of lean, simple ingredients like salt-grilled fish, white fish sashimi, carpaccio, blanched greens, salad, happosai (combination stir fry), and mountain vegetable tempura.
Sake profile
| Prefecture | AICHI |
|---|---|
| Municipality | Handa city |
| Type of sake | Junmai Ginjo |
| Ingredients | rice , rice koji |
| Sake rice | Wakamizu (若水) |
| Location of sake rice production | Aichi prefecture |
| brewing water | Supplied water from the Kiso River (soft water) |
| Rice polishing ratio | 55% |
| Acl / Vol. | 15% |
| 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
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Tokubetsu
Honjozo
Honjozo
Futsu