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Description
Kurobekyo Nyuzen Kaiyo Shinsosui Jikomi is a junmai ginjo brewed by Hayashi Shuzo in Asahi Town, Toyama Prefecture, using deep ocean water drawn from Nyuzen off the Toyama coast. The mineral-balanced deep sea water, combined with rice polished to 55% and snowmelt from the Northern Alps, produces a crisp, clean sake with a subtle mineral character and delicate ginjo aroma.
Specifications
Flavor Profile
Subtle
Aromatic
Light
Full
Estimated from the category and polishing ratio, not a measurement of this bottle.
Sake TypeWhat is Ginjo?
Light and fragrant with delicate floral and fruit aromas.
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Hayashi Shuzojo
Toyama
The founder worked as a samurai in the Kaga Domain's Sekisho, and was built beside the beside the Kanei 3rd year (1626) for about 400 years. The forest sake brewery is located at the west entrance of the parent Shokuko, which is called the starting point of the Northern Alps, and the back of the warehouse is immediately connected to the Northern Alps, and the brewery is in front of the Japan Sea and delicious water. It is in a blessed environment. "I want to make good sake even more deliciously so that each person enjoys it."
Est.1626
BrandHayashi
Address1608 Asahi Shimashinokawa Toyama
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Pairings
Food type guide
A general guide based on this sake’s category, not an analysis of this particular bottle.Yakitori (Salt)
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Shabu-shabu
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Mixed Hot Pot
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Yakitori (Tare)
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