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Description
Isojiman Honjozo Kandukuri es un honjozo elaborado en temporada fría de la Isojiman Shuzo en Shizuoka, producido durante los meses más fríos cuando las bajas temperaturas permiten una fermentación lenta y controlada. Una pequeña adición de alcohol de destilería refina el aroma y la textura, produciendo un perfil crujiente y limpio. Esta expresión demuestra que la técnica cuidadosa de elaboración invernal eleva incluso un honjozo a un nivel refinado.
Specifications
Flavor Profile
Sweet
Dry
Light
Full
Crisp
Rich
Low Acid
High Acid
Smooth
Complex
Sake TypeWhat is Honjozo?
Versatile and food-friendly with a smooth, light character.
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Pairings
Food type guide
General guidance on food categories that tend to suit this style🥇
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Traditional balance ideal for Japanese cuisine
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Traditional balance ideal for Japanese cuisine
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Traditional balance ideal for Japanese cuisine
4
Saikyo-zuke Fish
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Traditional balance ideal for Japanese cuisine
5
Simmered Fish
Japanese
★★★★★
Traditional balance ideal for Japanese cuisine
6
Oden
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★★★★★
Traditional balance ideal for Japanese cuisine
7
Sukiyaki
Japanese
★★★★★
Traditional balance ideal for Japanese cuisine
8
Shabu-shabu
Japanese
★★★★★
Traditional balance ideal for Japanese cuisine