GIFU・Gero city
Tenryou jyunmaiginjyou Hidahomare
てんりょうじゅんまいぎんじょうひだほまれ ／ Tenryou jyunmaiginjyou Ｈidahomare
Junmai
Ginjo
Hidahomare is Hida region's specialty rice suitable for making sake. Its large grains have fewer proteins and high shinpaku ratio. (Shinpaku is the opaque part of the rice situated at the center of the grain. The formula for shinpaku ratio is: the number of grains with shinpaku/overall number of grains * 100.) These features contribute to the making of high quality sake, which is indeed the reason for the richness of Hidahomare-brewed sake. This is a junmai ginjo with Hidahomare at a 50% sake polishing ratio—a ratio close to daiginjo. It has a fruity, fragrant aroma and a semi-dry flavor with crisp finish.
- Sake brewery
-
天領酒造株式会社
- TENRYOU SHUZOU 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
Makes a great companion with white fish sashimi, salt-grilled ayu (sweetfish), sake-steamed clams, and seared Hida beef with hon-wasabi (Japanese horseradish). Tempura of any kind will match well if it was served with matcha (green tea) salt.
Sake profile
| Prefecture | GIFU |
|---|---|
| Municipality | Gero city |
| Type of sake | Junmai Ginjo |
| Ingredients | rice , rice koji |
| Sake rice | Hidahomare (ひだほまれ) |
| Location of sake rice production | Hida city and Takayama city, Gifu prefecture |
| brewing water | Underground water of the Hida Mountains (extremely soft water) |
| Rice polishing ratio | 50% |
| Acl / Vol. | 15% |
| NihonshudoSake meter value | +3 |
| 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