AICHI・Nagoya city
KAMOSHIBITO KUHEIJI KANOCHI
かもしびとくへいじ じゅんまいだいぎんじょう かのち ／ KAMOSHIBITO KUHEIJI KANOCHI
Junmai
Daiginjo
The brewery wants to take the sake drinker on a journey, far, far away. Kanochi has the potential to age in a perfect manner over time. Keep a few bottles at hand, and enjoy the aging process.
- Sake brewery
-
株式会社 萬乗醸造
- Banjo shuzo -
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 matches very well with seafood including white fish. Its aftertaste pairs well with dishes that aren't too rich. It's good with western dishes, and with classic food pairings. Fatty white fish like salt-grilled rosy seabass is a great one. Needless to say, the pairing with pressed mackerel sushi or sumeshi (vinegared rice) is exquisite. It's also great with creamy, bold-flavored dishes like simmered eggs.
Sake profile
| Prefecture | AICHI |
|---|---|
| Municipality | Nagoya city |
| Type of sake | Junmai Daiginjo |
| Ingredients | rice , rice koji |
| Sake rice | Yamada Nishiki (山田錦) |
| Location of sake rice production | Nishiwaki city, Hyogo prefecture |
| Rice polishing ratio | 40% |
| Acl / Vol. | 15% |
| Flavor | Neutral |
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