Junmai Daiginjo Aromatic & Fruity

Hanzo & Junmai Daiginjo 'Aiyama'

ๅŠ่”ต & ็ด”็ฑณๅŸ้†ธ๏ผˆๆ„›ๅฑฑ๏ผ‰

Ota Shuzo Iga, Mie
SKU: HA-JDGA-720 4976325658300
Hanzo & Junmai Ginjo &
Junmai Daiginjo Aromatic & Fruity

Hanzo & Junmai Daiginjo 'Aiyama'

ๅŠ่”ต & ็ด”็ฑณๅŸ้†ธ๏ผˆๆ„›ๅฑฑ๏ผ‰

Ota Shuzo Iga, Mie
SKU: HA-JDGA-720 4976325658300
Regular price ยฅ2,200
/
Tax included.
Free delivery over 5,000 JPY. Cooled delivery is recommended. Delivery Details
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Product Details

Product Details

Polished to
50%

The Hanzo & is a new brand of sake made by the youngest brewmaster (toji) in Mie prefecture that delivers a modern and fresh taste with good acidity and lots of structure. The elegant and well-balanced ginjo aroma and smooth sweetness with a pleasant aftertaste enhance the food. It has a delicate and soft sweetness that only Aiyama sake rice variant can provide.

Basic Information
Alcohol % 16
Acidity N/A
Sake Meter Value N/A
Rice Aiyama

Tasting Notes

Tasting Notes

Fruity and floral aroma with hints of melon and honeysuckle. Elegant sweetness derived from the Aiyama sake rice full of flavors with silky texture.

Flavors & Aromas

Strawberry
Melon
Honeysuckle

Intensity

Pairing

Pairs well with

Best served at

Yukihie
(5 ยฐC)
Hanahie
(10 ยฐC)
Suzuhie
(15 ยฐC)

Best served in

Wine Glass

Brewery Story

Hanzo &, a New Direction for Sake

While Ota Shuzo's Hanzo brand is a decidedly traditional type of sake, the Hanzo & brand is a clearly modern sake, created by the youngest toji of the prefecture and made with a realization that a new type of consumer, more used to wines, is looking for a different type of sake. These are sake that challenge the traditional norms and are made with rice and yeast varieties from all over Japan. Furthermore, these sakes are not static, they are alive, meaning that they will evolve over time and that every yearโ€™s batch will be slightly different, reflecting the changing demands of modern consumers. This sake is made from the oldest of all sake specific rice types, Omachi, which is hard to grow but highly prized among afficionados.

Read more...

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