Description
Locally grown Yamada Nishiki — polished to 60% for the kakemai and 50% for the koji — is fermented with Kumamoto's celebrated No. 9 yeast using the traditional kimoto method. The resulting junmai ginjo shows abundant lactic acid-derived acidity, complex citrus notes, and a layered umami that comes from the slow, labor-intensive kimoto fermentation starter.
Specifications
CategoryJunmai Ginjo
RegionKumamoto · Kumamoto Junmai Ginjo →
BreweryHananoka Shuzo
BrandHananoka
RiceYamada Nishiki
Polish Ratio60%
Flavor Profile
Subtle
Aromatic
Light
Full
Estimated from the category and polishing ratio, not a measurement of this bottle.
Sake TypeWhat is Junmai Ginjo?
Fruity and clean — the perfect entry point into premium sake.
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Hananoka Shuzo
Kumamoto
We, who creates "Hana no Ka" in the mountains of Wazui -cho, Tamana -gun, Kumamoto Prefecture, we are making sake in a 2,000 -year -old rice -making land that has been certified as a Japanese heritage. Rice is all produced in Wasamicho because it is the best compatibility by growing it in paddy fields in the same water area. As the name "Hana no Ka", we aim to be the unique sake that represents a fragrant, gorgeous, gentle, feminine and delicate Wasui -cho.
Est.1902
BrandHananoka
Address2226-2 Nishikichi Wasemachi Tamana Kumamoto
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Food type guide
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Mixed Hot Pot
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