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Description
El ginjo prensado en primavera se embotella y se pasteuriza en el momento óptimo para estabilizar las enzimas. Así resulta fresco y sabroso a pesar de conservarse en estado nama. Presenta un carácter fresco, tanrei, y un final limpio y nítido.
Specifications
Flavor Profile
Sweet
Dry
Light
Full
Crisp
Rich
Low Acid
High Acid
Smooth
Complex
Sake TypeWhat is Ginjo?
Light and fragrant with delicate floral and fruit aromas.
Learn more about GinjoLoading prices...
Housui Shuzo Co.,Ltd
Tokushima
Aprovechando las características del arroz adecuado para sake, la cervecería crea con tenacidad un sabor natural que realza el umami, gracias al aire puro y al agua de manantial cristalina.
Est.1913
BrandHousui
Address231-2 Tsuji Igawa Miyoshi Tokushima
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Food type guide
General guidance on food categories that tend to suit this style🥇
Yakitori (Salt)
Japanese
★★★★☆
Traditional balance ideal for Japanese cuisine
🥈
Chawanmushi
Japanese
★★★★☆
Traditional balance ideal for Japanese cuisine
🥉
Saikyo-zuke Fish
Japanese
★★★★☆
Traditional balance ideal for Japanese cuisine
4
Shabu-shabu
Japanese
★★★★☆
Traditional balance ideal for Japanese cuisine
5
Mixed Hot Pot
Japanese
★★★★☆
Traditional balance ideal for Japanese cuisine
6
Soy Milk Hot Pot
Japanese
★★★★☆
Traditional balance ideal for Japanese cuisine
7
Green Curry
Spicy
★★★★☆
Light body refreshes the palate
8
Yakitori (Tare)
Japanese
★★★★☆
Traditional balance ideal for Japanese cuisine