Nakano Kunizakari Junmai Ginjo Handago Kobo 1801 - 720 ml
Established at the end of the Edo period in 1844, Nakano Sake Brewery Co., Ltd. has a rich history of refining traditional brewing techniques while integrating innovative modern technology. The brewery operates with a philosophy of 'creating a rich food culture through Japanese sake', maintaining a legacy that has spanned over 180 years.
Description
This Junmai Ginjo is distinguished by its use of yeast strain No. 1801, which creates a splendid and gorgeous ginjo aroma featuring notes of ripe pear, banana, jasmine, and chestnut. Meticulously crafted using local Wakamizu rice polished to 55%, it offers a harmonious and rich umami profile on the palate with hints of apple, grape, and coconut. The body is very well balanced, presenting an interesting contrast between its fragrant bouquet and a slightly dry, mouth watering finish. It has an alcohol content of 15% to 15.5% and a Sake Meter Value of +2.0.
Food Pairing
The versatile nature and light umami of this sake make it an ideal companion for a variety of seafood and vegetable dishes. It pairs exceptionally well with Japanese classics such as vegetable tempura, grilled mackerel, and fresh sashimi. Its fruity notes and balanced acidity also complement king oyster mushroom yakitori, pickled onions, or a cool hiyayakko tofu dish. For the best sensory experience, it is recommended to be served chilled to preserve its delicate floral and fruit aromas.
Established at the end of the Edo period in 1844, Nakano Sake Brewery Co., Ltd. has a rich history of refining traditional brewing techniques while integrating innovative modern technology. The brewery operates with a philosophy of 'creating a rich food culture through Japanese sake', maintaining a legacy that has spanned over 180 years.
Description
This Junmai Ginjo is distinguished by its use of yeast strain No. 1801, which creates a splendid and gorgeous ginjo aroma featuring notes of ripe pear, banana, jasmine, and chestnut. Meticulously crafted using local Wakamizu rice polished to 55%, it offers a harmonious and rich umami profile on the palate with hints of apple, grape, and coconut. The body is very well balanced, presenting an interesting contrast between its fragrant bouquet and a slightly dry, mouth watering finish. It has an alcohol content of 15% to 15.5% and a Sake Meter Value of +2.0.
Food Pairing
The versatile nature and light umami of this sake make it an ideal companion for a variety of seafood and vegetable dishes. It pairs exceptionally well with Japanese classics such as vegetable tempura, grilled mackerel, and fresh sashimi. Its fruity notes and balanced acidity also complement king oyster mushroom yakitori, pickled onions, or a cool hiyayakko tofu dish. For the best sensory experience, it is recommended to be served chilled to preserve its delicate floral and fruit aromas.
Description
Established at the end of the Edo period in 1844, Nakano Sake Brewery Co., Ltd. has a rich history of refining traditional brewing techniques while integrating innovative modern technology. The brewery operates with a philosophy of 'creating a rich food culture through Japanese sake', maintaining a legacy that has spanned over 180 years.
Description
This Junmai Ginjo is distinguished by its use of yeast strain No. 1801, which creates a splendid and gorgeous ginjo aroma featuring notes of ripe pear, banana, jasmine, and chestnut. Meticulously crafted using local Wakamizu rice polished to 55%, it offers a harmonious and rich umami profile on the palate with hints of apple, grape, and coconut. The body is very well balanced, presenting an interesting contrast between its fragrant bouquet and a slightly dry, mouth watering finish. It has an alcohol content of 15% to 15.5% and a Sake Meter Value of +2.0.
Food Pairing
The versatile nature and light umami of this sake make it an ideal companion for a variety of seafood and vegetable dishes. It pairs exceptionally well with Japanese classics such as vegetable tempura, grilled mackerel, and fresh sashimi. Its fruity notes and balanced acidity also complement king oyster mushroom yakitori, pickled onions, or a cool hiyayakko tofu dish. For the best sensory experience, it is recommended to be served chilled to preserve its delicate floral and fruit aromas.
