Sagaminada Tokubetsuhonjozo

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Description

A special book brew that polished Nagano Sanba Nishiki to 60 %. It is one of the few this brewed liquor in the Sagami Nada, but it is brewed with Ginjo prepared by completely hand -building, which is the same as Daiginjo. It is also excellent in cost performance, so it is ideal for enjoying the taste and transparency of rice like Sagami Nada. * There is live sake shipment only in winter

Specifications

CategoryHonjozo

RegionKanagawa · Kanagawa Honjozo →

BreweryKubota Shuzo

BrandSagaminada

RiceMiyama Nishiki

SMV+3

Acidity1.4

ABV16%

Polish Ratio60%

Flavor Profile

Subtle

Aromatic

Light

Full

Sweet

Dry

Low acid

High acid

Aroma and body are estimated from the category and polishing ratio. SMV and acidity are published values.

From the brewery

長野産美山錦を60％まで磨き上げて仕込んだ特別本醸造。相模灘の中では数少ない本醸造タイプのお酒ですが大吟醸と変わらない完全手造りによる吟醸仕込みで醸しています。コストパフォーマンスにも優れているので相模灘らしい米の旨味と透明感をお気軽に楽しんで頂くには最適です。※冬期限定で生酒出荷有り

Original text from the brewery, in Japanese.

Sake TypeWhat is Honjozo?

Versatile and food-friendly with a smooth, light character.

Learn more about Honjozo

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Kubota Shuzo

Kanagawa

Kubota Sake Brewery in 1844 (the first year of Kosa) manufactures Sagami Nada using the spring water of the Tanzawa system. Sagami Nada's sake brewing is based on the basics of ginjo brewing, but Ginjo scent is naturally natural, and we are aiming for a well -balanced food sake that makes use of the taste of rice.

Est.1844

BrandSagaminada

Address702 in the root hut Midori -ku Sagamihara -shi Kanagawa

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Pairings

Food type guide

Derived from this sake’s published spec (SMV and acidity).

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Yakitori (Salt)

Japanese

★★★★★