-
>
- Product list >
- Harushika Hourei Junmai (720ml)
Harushika Hourei Junmai (720ml)
詳しく見る
¥1,273 w/o tax
- *All prices shown are the product prices from the Japanpage:.
- *Product price can be shown in multiple currencies as reference values.
- *Payment should be made in Japanese yen.
- *After filling in delivery address, grand total (product price + shipping cost (packing + shipping + insurance) +tariffs & taxes) will be shown on the shipping cart page.
- *All prices shown are the product prices from the Japanpage:.
- *Product price can be shown in multiple currencies as reference values.
- *Payment should be made in Japanese yen.
- *After filling in delivery address, grand total (product price + shipping cost (packing + shipping + insurance) +tariffs & taxes) will be shown on the shipping cart page.
Awards
Kan sake award2016 Premium Kan sake Division Gold
"Harushika Hourei Junmai" is an umami-type Junmai that is brewed using 100%"Hinohikari", a sake-brewing cultivar from Nara prefecture where sake was born. This sake's gentle aroma and delicate texture are coupled with the smooth umami flavor and sweetness of rice. Its profound umami flavor goes especially well with rich dishes that are sweet. In 2016, it was awarded the Gold Prize in the "Kan sake award", making it a recommended sake to be served warm. This product conveys the superior taste and qualities of Japanese sake that is brewed in Nara where sake was born using ingredients that are sourced from Nara.
Pairing food proposed from Vendor
Strongly-flavored, sweet dishes such as sukiyaki and stewed cubed pork are recommended.
About "Harushika"
In Nara, the birthplace of Japanese sake, high-quality "Nantoshohaku" sake is still being brewed today using traditional techniques. Carefully selected rice is milled to a high degree to produce sharp sake with a light flavor, a balanced texture, and a remarkable aroma.
Recommended temperature
- Atsukan (50 - 55℃)
- Jokan (45 - 50℃)
- Nurukan (30 - 40℃)
- Room temperature (15 - 20℃)
- Hanabie (10℃)
- Yukibie (5℃)
Type
Tag
Appearance
-
Clarity
Transparency
Hazy
-
Colour
Colorless
Dark brown
-
Intensity
Water
Deep
Nose characteristics
-
Intensity
Low
Strong
Taste characteristics
-
Light / Body
Light
Body
-
Sweet / Dry
Sweet
Dry
-
Simple / Complexity
Simple
Complexity
-
Acidity
Low
High
-
Umami
Low
High
-
Finish
Low finish
Long finish
Aroma and flavor
Rice
Appearance, Nose characteristics, Taste characteristics, Aroma and flavorRate this product on Japanpage:Picks
Detailed information
| Volume | 720ml |
|---|---|
| Size (L W H) | 7.5 x 7.5 x 31.0 cm |
| Weight | 0.8kg |
| Ingredients | Rice, Rice koji, Water |
| Region | Nara |
| Alcohol content | 15%vol. |
Sake Meter Value
An index that represents sweetness/dryness of sake. The lower the number is, the sweeter the taste, and the higher the dryer.
|
-9 |
|
Acid level
An index representing the level of acidity in sake, quantifying the taste of sake influenced by flavor, sweetness, and dryness.
|
1.6 |
|
Polishing ratio
Rice that has been polished, removing the surface layer from brown rice. Seimaibuai (精米歩合) refers to the ratio of the remaining part after polishing, expressed in percent. More polishing tends to result in clean flavors while less polishing tends to produce umami in the sake.
|
70% |
