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Description
Ogosebairin Ginjo Hiyaoroshi est une sortie saisonnière d'automne à un taux de polissage de 50%, de Sato Shuzoten à Ogose, Saitama, vieilli tout l'été après une unique pasteurisation et commercialisé sans traitement thermique supplémentaire. Le style hiyaoroshi développe un caractère arrondi et mûr au cours de la période de stockage avant la sortie automnale.
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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Sato Shuzoten Co.,Ltd
Saitama
Sato Sake Brewery utilise de petites cuves pour produire un sake local vraiment délicieux.
Est.1844
BrandOgosebairin
Address141-1 Tsukune Ogu Iruma Saitama
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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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5
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7
Yakitori (Tare)
Japanese
★★★★★
Traditional balance ideal for Japanese cuisine
8
Grilled Eel
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★★★★★
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