Nakano Kuni Zakari Handa Go Kobo 1801 Junmai Ginjo Sake - 300 ml
Produced by Nakano Shuzo (founded in 1844), this sake is a specific showcase for Yeast No. 1801, a strain prized for creating exceptionally fragrant and floral ginjo aromas. Part of the brewery's "Handago" line, it is named after the historic brewing district of Handa, an area traditionally known for its robust food culture and maritime heritage. It is crafted using locally grown Wakamizu rice, a variety native to Aichi that is tailored to produce a rich, full-bodied umami profile.
Description
This Junmai Ginjo is clear with an "interesting contrast" between its highly aromatic nose and its deep, flavorful palate. The nose is characterized by a splendid ginjo bouquet of ripe pear, banana, jasmine, and white flowers, with subtle secondary notes of chestnut and cereal. On the palate, it is ample and well-balanced, offering a rich umami core with flavors of green apple, grapes, and sweet rice. The texture is silky with a refreshing acidity and a slightly dry, mouth-watering finish. It is brewed with rice polished to 55%. ABV 15%–15.5%.
Food Pairing
Handa Go Kobo 1801 is designed to achieve "synergy" with strong flavors and diverse cuisines. It pairs exceptionally well with traditional Japanese seafood and vegetable dishes such as grilled mackerel, vegetable tempura, and pickled onions. Its rich umami and balanced acidity also allow it to stand up to bolder international flavors, including pork curry with coconut milk, salmon tartare, and even semi-hard cheeses like Manchego. It is best served chilled in a wine glass to fully experience the delicate aromas provided by the 1801 yeast.
Produced by Nakano Shuzo (founded in 1844), this sake is a specific showcase for Yeast No. 1801, a strain prized for creating exceptionally fragrant and floral ginjo aromas. Part of the brewery's "Handago" line, it is named after the historic brewing district of Handa, an area traditionally known for its robust food culture and maritime heritage. It is crafted using locally grown Wakamizu rice, a variety native to Aichi that is tailored to produce a rich, full-bodied umami profile.
Description
This Junmai Ginjo is clear with an "interesting contrast" between its highly aromatic nose and its deep, flavorful palate. The nose is characterized by a splendid ginjo bouquet of ripe pear, banana, jasmine, and white flowers, with subtle secondary notes of chestnut and cereal. On the palate, it is ample and well-balanced, offering a rich umami core with flavors of green apple, grapes, and sweet rice. The texture is silky with a refreshing acidity and a slightly dry, mouth-watering finish. It is brewed with rice polished to 55%. ABV 15%–15.5%.
Food Pairing
Handa Go Kobo 1801 is designed to achieve "synergy" with strong flavors and diverse cuisines. It pairs exceptionally well with traditional Japanese seafood and vegetable dishes such as grilled mackerel, vegetable tempura, and pickled onions. Its rich umami and balanced acidity also allow it to stand up to bolder international flavors, including pork curry with coconut milk, salmon tartare, and even semi-hard cheeses like Manchego. It is best served chilled in a wine glass to fully experience the delicate aromas provided by the 1801 yeast.
Description
Produced by Nakano Shuzo (founded in 1844), this sake is a specific showcase for Yeast No. 1801, a strain prized for creating exceptionally fragrant and floral ginjo aromas. Part of the brewery's "Handago" line, it is named after the historic brewing district of Handa, an area traditionally known for its robust food culture and maritime heritage. It is crafted using locally grown Wakamizu rice, a variety native to Aichi that is tailored to produce a rich, full-bodied umami profile.
Description
This Junmai Ginjo is clear with an "interesting contrast" between its highly aromatic nose and its deep, flavorful palate. The nose is characterized by a splendid ginjo bouquet of ripe pear, banana, jasmine, and white flowers, with subtle secondary notes of chestnut and cereal. On the palate, it is ample and well-balanced, offering a rich umami core with flavors of green apple, grapes, and sweet rice. The texture is silky with a refreshing acidity and a slightly dry, mouth-watering finish. It is brewed with rice polished to 55%. ABV 15%–15.5%.
Food Pairing
Handa Go Kobo 1801 is designed to achieve "synergy" with strong flavors and diverse cuisines. It pairs exceptionally well with traditional Japanese seafood and vegetable dishes such as grilled mackerel, vegetable tempura, and pickled onions. Its rich umami and balanced acidity also allow it to stand up to bolder international flavors, including pork curry with coconut milk, salmon tartare, and even semi-hard cheeses like Manchego. It is best served chilled in a wine glass to fully experience the delicate aromas provided by the 1801 yeast.
