Hatukame Junmaiginjou Toujouyamadanisiki

3.6
5
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味わいの特徴
A standard junmai ginjo made entirely from Tojo Yamadanishiki, a variety from Hyogo Prefecture's Tokushu A district, also known as the grand cru (special class field) of sake rice. Hatsukame's main characteristics are its elegant aroma, reminiscent of tropical fruits derived from traditional yeast, and its dry yet natural sweetness derived from the rice in just the right amount. All Hatsukame products are brewed with the best possible combination with dishes using seasonal fish from Suruga Bay (bonito, southern bluefin tuna, horse mackerel, mackerel, sakura shrimps, etc.) and Japanese soup stock made from Yaizu flakes (dried bonito flakes, mackerel flakes, etc.).
情報詳細
特定名称
Junmai Ginjo
原材料
Rice and Rice koji
精米歩合
55%
使用米
Tojo Yamadanishiki
アルコール度
15%
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受賞歴

  • IWC (International Wine Challenge) SAKE 2018 bronze medal

  • IWC (International Wine Challenge) SAKE 2019 bronze medal

  • IWC (International Wine Challenge) SAKE 2020 silver medal

おすすめの飲み方

  • 花冷え(10℃前後)
  • 涼冷え(15℃前後)
  • 常温(20℃前後)
  • ぬる燗(40℃前後)
  • 熱燗(50℃前後)

おすすめの料理

Japanese Cuisine
Japanese Cuisine[Traditional Japanese Cuisine (Kaiseki Cuisine, Kappō Cuisine, Monk's Vegan Cuisine)]
Japanese food in general, Japanese soup stock, sushi

この日本酒に合わせる酒器

  • ブルゴーニュ

  • フルート

  • ボルドー

  • クープ

  • リキュール

  • ぐい飲み

  • 猪口

  • 平盃

酒蔵の想い

酒蔵情報

Hatsukame Sake Brewery

取り扱っている飲食店

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