Nohime No Sato Kakushi Ginjo is a sake of the Ginjo quality grade with a rice polishing degree of 60%. It is fruity and soft and has a very elegant taste. With Ginjo, the addition of small amounts of brewing alcohol is permitted. Fermentation takes place over a long period of time at a low temperature. This sake is a great accompaniment to light meals and should be enjoyed well chilled. It is produced in the Aichi prefecture. The region has a long tradition of sake brewing and has perfect climatic conditions for this.
The producer of Nohime No Sato Kakushi Ginjo is the Kiyosuzakura Brewery, which looks back on over 170 years of sake brewing tradition. Sake from Aichi Prefecture is characterised by the most advanced fermentation and brewing techniques in Japan. The reason for this lies in the long tradition of making soy sauce and miso. The same techniques used for the fermentation of these products are also used in sake brewing. The prefecture is blessed with a climate perfect for sake brewing, which is why many sake breweries are located here. The water comes from three rivers: the Kiso River, the Nagara River and the Ibi River. This natural source is rich in minerals, which is so important for the growth and cultivation of high-quality sake rice.
The Nohime No Sato Kakushi Ginjo has an elegant taste and a fruity as well as soft aroma, fine umami notes are present in the finish. In the area of food pairing, it goes very well with light dishes such as miso, tempura, but also sashimi. By the way, this sake won the Gold Award in the main category of "The Fine Sake Award Japan 2020". A great sake with a great price-performance ratio. Enjoy the Nohime No Sato Hidden Ginjo well chilled in a special sake glass or alternatively in a white wine glass.
Japanese Ginjo Sake
Rice polishing grade: 60%
Net quantity: 720 ml
Alk.: 15% vol
Dispensed only to persons of full age
Importer: Ginza Berlin GmbH, Pfalzburger Straße 20, 10719 Berlin
About Kiyosuzakura Brewery Corp.
Kiyosuzakura Brewery was founded in 1853 and is based in Kiyosu in Aichi Prefecture on Japan's main island of Honshu. For 170 years, the focus here has been on brewing sake, but for the past few decades, the company has also been producing shochu, liquors, for example umeshu, wine, and now gin. Kiyosu is located on the outskirts of Nagoya City, where the three rivers Kiso, Ibi and Nagara make for very fertile soil. This environment offers ideal conditions for sake brewing, but also for the production of high-quality spirits.
The company is very progressive and environmentally conscious and works a lot on new forms of packaging. For example, a popular umeshu from the brewery is now only filled in beverage cartons and no longer in bottles, which has a positive effect on the eco footprint.