AICHI・Handa city
Tokusen Kunizakari Handagou-shiboritate Koubo 1801
とくせんくにざかり はんだごうしぼりたて こうぼ１８０１ ／ Tokusen Kunizakari Handagou-shiboritate Koubo 1801
Junmai
Ginjo
This junmai ginjo is made with the newly harvested Aichi-produced Wakamizu sake rice, which is polished to a 55% ratio and brewed at a low temperature for a long time.
Enjoy the refreshing flavor unique to freshly pressed sake and the fragrant aroma unique to ginjo.
- 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 any food, but this sake with a fresh, fragrant aroma and a crisp finish pairs especially well with dishes that showcase ingredients' natural flavors.
Examples: Kaiseki (Japanese course meal), salt-grilled ayu (sweetfish), white fish (sake-steamed or as sashimi), mountain vegetables (blanched or as tempura), boiled crabs, chilled tofu, buckwheat noodles, simmered bamboo shoots, blanched conger pike served with pickled plum paste.
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. | 17% |
| 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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