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Description
Nancho Kojosen es un sake de categoría estándar elaborado en una kura de la isla de Awaji, en la prefectura de Hyogo, que representa un nivel tradicional de consumo diario en la gama de este productor insular. Elaborado con arroz y agua del entorno del mar interior de Seto, este sake presenta el carácter limpio y moderado asociado a la producción de sake de Hyogo. La clasificación kojosen refleja un sake cotidiano cuidadosamente elaborado, pensado para acompañar regularmente la rica cocina local de frutos de mar de la isla de Awaji.
Specifications
Flavor Profile
Sweet
Dry
Light
Full
Crisp
Rich
Low Acid
High Acid
Smooth
Complex
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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
🥈
Shabu-shabu
Japanese
★★★★☆
Traditional balance ideal for Japanese cuisine
🥉
Mixed Hot Pot
Japanese
★★★★☆
Traditional balance ideal for Japanese cuisine
4
Chawanmushi
Japanese
★★★★☆
Traditional balance ideal for Japanese cuisine
5
Green Curry
Spicy
★★★★☆
Light body refreshes the palate
6
Yakitori (Tare)
Japanese
★★★★☆
Traditional balance ideal for Japanese cuisine
7
Grilled Eel
Japanese
★★★★☆
Traditional balance ideal for Japanese cuisine
8
Saikyo-zuke Fish
Japanese
★★★★☆
Traditional balance ideal for Japanese cuisine