Description
[Assignment] Sake manufacturing by modern raw and sake mother Modern raw raw brewery is a method of using lactic acid fermentation using excellent lactic acid bacteria in high -temperature saccharification bacteria. From the conventional speed brewer, we aimed for sake quality that makes the taste like a raw system "moderate".
Specifications
Flavor Profile
Sweet
Dry
Light
Full
Crisp
Rich
Low Acid
High Acid
Smooth
Complex
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Kintora Co,Ltd
Aichi
Since I started the sake brewery at Yamada Village at the entrance of Zenkoji Kaido in the second year of Kosa, I have been making handmade sake brewing. As one of the few sake breweries in Nagoya, we have been patronized by local people.
Est.1845
BrandKintora
Address3-11-16 Yamada Kita-ku Nagoya Aichi
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๐ Sake Guides
Pairings
Food type guide
General guidance on food categories that tend to suit this style๐ฅ
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Traditional balance ideal for Japanese cuisine
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Shabu-shabu
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Traditional balance ideal for Japanese cuisine
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Mixed Hot Pot
Japanese
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Traditional balance ideal for Japanese cuisine
4
Chawanmushi
Japanese
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Traditional balance ideal for Japanese cuisine
5
Green Curry
Spicy
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Light body refreshes the palate
6
Yakitori (Tare)
Japanese
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Traditional balance ideal for Japanese cuisine
7
Grilled Eel
Japanese
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Traditional balance ideal for Japanese cuisine
8
Saikyo-zuke Fish
Japanese
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Traditional balance ideal for Japanese cuisine