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Description
Futamo Kodaizukuri Ginjoshu de KK Itanoshuzouhonten à Okayama est un sake ginjo brassé selon une approche kodaizukuri, faisant référence à des méthodes brassicoles anciennes ou classiques antérieures aux techniques industrielles modernes. La solide tradition de culture du riz d'Okayama, notamment avec la variété Omachi, offre une base bien adaptée à un ginjo élaboré avec attention aux pratiques de production historiques.
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.
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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