HYOGO・Kobe city
Sakuramasamune Kinmare Junmaiginjo
さくらまさむね きんまれ じゅんまいぎんじょう ／ Sakuramasamune Kinmare Junmaiginjo
Junmai
Ginjo
Sakuramasamune prodced this sake for the sake veterans. The highest quality of Yamada Nishiki is highly polished to fully emphasize the rice umami to produce the best crisp taste.
It is Nada area's flagship sake.
- Sake brewery
-
櫻正宗 (株)
- SAKURAMASAMUNE Co., LTD. -
Flavor profile
Recommended temperature
chilled
room temperature
Heated
Sake vessels
A bowl-shaped sake cup is recommended to bring out the sake's umami and sweetness. Earthenware and porcelain cups match well, too.
Food pairing
It goes well with shabu-shabu, sukiyaki, and kaiseki meal.
Sake profile
| Prefecture | HYOGO |
|---|---|
| Municipality | Kobe city |
| Type of sake | Junmai Ginjo |
| Ingredients | rice , rice koji |
| Sake rice | Yamada Nishiki (山田錦) |
| Location of sake rice production | Yokawa-cho, Miki city, Hyogo prefecture |
| brewing water | Mount Rokko's underground water |
| Rice polishing ratio | 60% |
| Acl / Vol. | 16.5% |
| NihonshudoSake meter value | +2 |
| 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