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Sato no Homare, Kakunko, Yamawatari Junmai Daiginjo, brewed using traditional methods, unfiltered and unpasteurized

Sato no Homare, Kakunko, Yamawatari Junmai Daiginjo, brewed using traditional methods, unfiltered and unpasteurized

茨城県／須藤本家

This quality is recognized by chefs and sommeliers in Japan and around the world. It is a Junmai Daiginjo with a delicate touch and a unique, understated, light green apple-like aroma, a subtle yet powerful and profound flavor, and a clear, dry taste.
It has a different taste and texture to its sister product, Hanakunko.
It is especially recommended to pair it with light meat dishes and seafood. It also pairs well with white mold, washed, chevre, and blue cheeses.

Specific name, etc.: Junmai Daiginjo / ALC (%): 16.0 / Main ingredient: Kame no O Koshihikari rice / Rice polishing ratio (%): 27 / Yeast: Storehouse / Sake meter value: 5.0 / Acidity: 1.4 / Amino acid content: / Brewing year: 2023

<Additional Information> When the sake meter value, acidity, amino acid content, etc. is displayed on the product, we will also display it on this website to make purchasing more convenient. However, depending on the brewery, the same product name may have different specifications, so please use this information as a reference only.

¥24,200
¥24,200
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Producer/Brewery ( Ibaraki Prefecture / Sudo Honke Co., Ltd. (Gono Homare) )

Along with the family motto of "Sake, Rice, Soil, Water, and Wood," the sake brewing is based on the natural cycle. The sake they brew is pure rice daiginjo, made using rice harvested within the last five months. As a result of these efforts, their sake has been highly praised both at home and abroad, including winning an award at the International Wine Challenge (IWC).

For the raw rice, we have experimented with many different types of rice, and currently use 100% locally grown Koshihikari rice from Kasama while working on improving the soil.We also carry out thorough quality control, such as polishing the rice only during the cold winter months to avoid damaging the quality of the rice.

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