- Home
- Sake
- Houhai Junmai-Ginjo Yamada-nishiki 55 Namazake
Houhai Junmai-Ginjo Yamada-nishiki 55 Namazake(Aomori)
 |
Specially designated name | Junmai-Ginjo-shu |
|---|---|---|
| Type | raw | |
| Material Rice | Yamada-nishiki | |
| Polishing ratio | 55% | |
| Alcohol | 15度 | |
| Sake meter value | +2 | |
| Acid Level | 1.8 | |
| Amino Level | 1.0 | |
| Rich / Light | ||
| Dry / Sweet | ||
| Taste Type |
| Specially designated name | Junmai-Ginjo-shu |
|---|---|
| Type | raw |
| Material Rice | Yamada-nishiki |
| Polishing ratio | 55% |
| Alcohol | 15度 |
| Sake meter value | +2 |
| Acid Level | 1.8 |
| Amino Level | 1.0 |
| Rich / Light | |
| Dry / Sweet | |
| Taste Type |
| Brewed by | Miura Shuzo Co., Ltd. |
|---|---|
| Production | Aomori |
| Brewing Method | |
| Sake Yeast | |
| Recommended temperature |
Product Description
Sake Search Review
[Brand]
Hohai is produced in Hirosaki city of Aomori prefecture.
It is a limited edition.
Yamadanishiki, one of the famous brands using low-pesticide rice, is polished by 55% and goes through the brewing process. Then, it is left in the brewery for six months without pasteurization!
The Hohai series has many fans and is a popular gift for father’s day.
Some of those are looking forward to the launch of the sake.
[Taste]
Hohai has a fruity flavor with a hint of green apple, and the finish is crisp. It is suitable for drinking on summery days.
[Food pairing]
“Uokyu’s kasuzuke”
(fish or vegetables pickled in sake lees)
The Kasuzuke is made by the well-established pickles shop “Uokyu” which is located in Ningyo-Cho, Tokyo.
I paired it with three types of fish, sablefish, swordfish and Japanese amberjack.
Let me start with sablefish.
The sablefish is relatively oily and very delicious.
The sake lees’ flavor perfectly matches the chilled Hohai.
My impression was that the fruitiness of the sake tempered the fish’s fattiness, and the sablefish got the best out of Hohai.
Next, I had a go at a swordfish.
Compared with the sablefish, it is lighter but moist.
The swordfish intensified the sake lees’ flavor. It worked so well with Hohai to the extent that I could not stop drinking and eating!
The last one was Japanese amberjack.
It is a firm fish. I enjoyed three dimensions of the texture, firm and tender, for example.
One of the Japanese famous brand taglines, “The more you chew, the more delicious it gets” explains how good this food pairing was.
The umami and sweetness of the drink get intensified by each bite of the fish. On top of that, I felt that the fish significantly enhanced the crispness of the sake.
