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Housui "Old Mountain Yama" Tokubetsu Junmai Ginjo

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Description

Brewed in Tokushima prefecture using the traditional yamahai method, this tokubetsu junmai relies on naturally occurring lactic acid bacteria built up over a longer fermentation. Made from Tamasakae rice milled to sixty percent, it shows earthy depth and a mild honeyed sweetness that settles into a dry finish.

Specifications
BrandHousui
Flavor Profile
Sweet
Dry
Light
Full
Crisp
Rich
Low Acid
High Acid
Smooth
Complex

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Pairings

Food type guide

General guidance on food categories that tend to suit this style
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Yakitori (Salt)
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★★★★☆
Traditional balance ideal for Japanese cuisine
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Japanese
★★★★☆
Traditional balance ideal for Japanese cuisine
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Mixed Hot Pot
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★★★★☆
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