Nagoya Masamune Honjozo Sake

Produzent des Nagoya Masamune ist Kankyo Shuzo in der Präfektur Aichi, der diesen besonders interessanten Honjozo aus dem lokal produziertem Sake-Reis Wakamizu und klarem Grundwasser aus dem Kiso-Fluss herstellt. Bei den National New Sake Awards konnte er sich bereits fünfmal den Gold Award sichern. Kankyo Shuzo produziert übrigens auch unsere köstlichen Hon Mirin.

In der Nase zeigen sich zunächst Noten von gereiftem Mirin, Waldpilz und dunklem Reis. Das Finish ist mittellang mit pfeffrigen und erdigen Nuancen. Dieser Sake passt zu kräftigen Gerichten wie Schweinsbraten, Misobutter, Shoyu Ramen, Teriyaki-Gerichten, aber auch Mousse au Chocolat.

Tasting Notes

Nase: Gereifter Mirin, Balsamicoessig, holzig.

Geschmack: Nussig, Karamell, Toffee, erdig, Waldpilz, würzig.

Charakter: Mittlerer Körper, mittleres Finish, leicht ölig, Adstringenz, kaum Säure, keine Frucht.

Honjozo Sake
Japanisches alkoholisches Getränk auf Reis-Basis
Reispoliergrad: 70%
Reissorte: Wakamizu (Aichi)
Sake Meter Value: +4
Nettofüllmenge: 720ml
Alk.: 15,5% vol
Abgabe nur an volljährige Personen
Importeur: 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!