AICHI・Nagoya city
KAMOSHIBITO KUHEIJI HUMAN
かもしびとくへいじ じゅんまいだいぎんじょう ひゅーまん ／ KAMOSHIBITO KUHEIJI HUMAN
Junmai
Daiginjo
"A sake that transcends any borderlines and differences that exist in the world, be it gender, country, ethnicity, or culture."
This is what the brewery aims for when brewing this sake.
Laughter that arises lightly and joyously—this perfectly explains this junmai daiginjo.
- 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
When considering food pairings for this sake, focus not only on flavors but also on textures. Soft-textured dishes are good, like steamed or grilled white fish. One such example is grilled pike conger or eel served without tare sauce. Or pair it with dishes that are bouncy in texture, like soy sauce-marinated firefly squid or simmered Japanese squid. It's also great with fresh cheese like mozzarella.
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 | 45% |
| 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