Nohime No Sato Kakushi Ginjo Sake

The producer of Nohime No Sato Kakushi Ginjo is the Kiyosuzakura Brewery, which can look back on over 170 years of sake brewing tradition. Sake from Aichi Prefecture is characterized by the most advanced fermentation and brewing techniques in Japan. The reason for this lies in the long tradition of producing soy sauce and miso. The same techniques used to ferment these products are also used to brew sake. The water comes from three rivers: The Kiso River, the Nagara River and the Ibi River. These natural sources are rich in minerals, which is extremely important for the growth and cultivation of high-quality sake rice.

In terms of food pairing, Nohime No Sato goes very well with light dishes such as fish, vegetables and seafood and should be drunk well chilled. We recommend a special sake glass or alternatively a white wine glass.

Ginjo sake
Japanese alcoholic drink based on rice
Rice polish: 60%
Sake Meter Value: +1
Net quantity: 180ml / 300ml / 720ml
Alcohol: 15% vol
For sale to persons of legal age only
Importer: Ginza Berlin GmbH, Pfalzburger Straße 20, 10719 Berlin

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 company has focused on brewing sake, but for several decades it has also been producing shochu, liqueurs such as umeshu, wine and now gin. Kiyosu is located on the outskirts of Nagoya City, where the three rivers Kiso, Ibi and Nagara provide 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 is working hard on new forms of packaging. For example, one of the brewery's popular umeshu is now only bottled in beverage cartons and no longer in bottles, which has a positive impact on the eco-balance.