🍶
Description
Junmai daiginjo made from Hattannishiki and Koi Momiji rice polished to 50%, using two varieties native or adapted to Hiroshima. Enoki Shuzo, founded in 1899 and renowned as Japan's first brewer of kijoshu, applies its historically rooted Hiroshima soft-water brewing techniques to produce a refined, lightly aromatic daiginjo.
Specifications
CategoryJunmai Daiginjo
RegionHiroshima
BreweryEnokishuzo Co.,Ltd
BrandHanahato
RiceHattan Nishiki, Koi Momiji
Polish Ratio50%
Flavor Profile
Sweet
Dry
Light
Full
Crisp
Rich
Low Acid
High Acid
Smooth
Complex
Sake TypeWhat is Junmai Daiginjo?
The pinnacle of sake — pure rice, no added alcohol, extraordinary precision.
Learn more about Junmai DaiginjoLoading prices...
Enokishuzo Co.,Ltd
Hiroshima
The water quality is medium hard water. The average rice polishing is 60 %.
As a raw rice, Daiginjo uses Yamada Nishiki (Special A district) Yamada Nishiki.
Other than that, it is rice produced in Hiroshima Prefecture
The sake of the specific name is brewed with high -white and flat rice rice, mainly Hachimon Nishiki and Koi Omachi.
Est.1899
BrandHanahato
Address2-1-15 Minamidomi Otodo Kure-shi Hiroshima
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