Nagoya Masamune Honjozo Sake

The producer of Nagoya Masamune is Kankyo Shuzo in Aichi Prefecture, who makes this particularly interesting honjozo from the locally produced sake rice Wakamizu and clear groundwater from the Kiso River. It has already won the Gold Award five times at the National New Sake Awards. Incidentally, Kankyo Shuzo also produces our delicious Hon Mirin.

The nose initially reveals notes of aged mirin, wild mushroom and dark rice. The finish is medium-long with peppery and earthy nuances. This sake goes well with hearty dishes such as roast pork, miso butter, shoyu ramen, teriyaki dishes and chocolate mousse.

Tasting notes

Nose: Geared mirin, balsamic vinegar, woody.

Taste: Nutty, caramel, toffee, earthy, wild mushroom, spicy.

Character: Medium body, medium finish, slightly oily, astringency, hardly any acidity, no fruit.

Honjozo Sake
Japanese alcoholic drink based on rice
Rice polish: 70%
Rice variety: Wakamizu (Aichi)
Sake Meter Value: +4
Net quantity: 720ml
Alcohol content: 15.5% vol.
For sale to persons of legal age only
Importer: Ginza Berlin GmbH, Pfalzburger Straße 20, 10719 Berlin

Kankyo Shuzo was founded in 1862 and is now in its 7th generation. The company has been producing mirin ever since. The small company is based in the city of Kanie in Aichi Prefecture. Kanie is also known as a water town, as a quarter of the city is taken up by rivers. There have been many sake and soy sauce breweries here for centuries, as the area is blessed with particularly pure and high-quality water.

During the Second World War, Kankyo Shuzo was forced to temporarily stop producing mirin due to the shortage of rice in the country, which was reserved for feeding the population. The only exception was the production of sake, which Kankyo Shuzo concentrated on at this time, thus ensuring the company's survival. The production of mirin was resumed in 1951, retaining the high quality of the ingredients and the traditional production process. Kankyo Shuzo is a true craft company and uses only locally produced ingredients to control the quality and taste of its products. Many producers add sugar during the fermentation of mirin to speed up the maturation process. Kankyo Shuzo does not do this. The manufacturer does not add sugar or other additives. The resulting production process is therefore much slower, but the flavors are much more natural and pure. And you can taste that too!