MIYAGI・Sendai city
Junmai Ginjo KATSUYAMA -KEN-
じゅんまいぎんじょう かつやま けん ／ Junmai Ginjo KATSUYAMA -KEN-
Junmai
Ginjo
Moromi (sake mash) preparation for KEN is done over the course of one week. This attentiveness results in an elegant sake characterized by subtle yet clean fragrance, and smooth flavor followed by rich umami.
- Sake brewery
-
仙台伊澤家 勝山酒造株式会社
- Katsuyama Supreme SAKE 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
Simple dishes that bring out the best of the ingredients used or subtle-flavored dishes: white fish sashimi, carpaccio, sushi, and seafood dishes.
Sake profile
| Prefecture | MIYAGI |
|---|---|
| Municipality | Sendai city |
| Type of sake | Junmai Ginjo |
| Ingredients | rice , rice koji |
| Sake rice | Yamada Nishiki (山田錦) |
| Location of sake rice production | Japan |
| brewing water | Sendai Izumigadake's underground water |
| Rice polishing ratio | 50% |
| Acl / Vol. | 16% |
| 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