Handagou Junmai Ginjo is an impeccable example of how Ginjo style shines using Yeast No. 1801. With the use Wakamizu, a rice grain grown in the Chita region, the rice-polishing ratio was carefully adjusted to not let the aroma overpower its taste. Handagou is slightly dry with an elegant scent of pear, banana, and chestnut. Its rich flavourful taste is defined by apples, grapes, and rice. This sake pairs well not only with meat and seafood, but also with a wide variety of dishes such as vegetable tempura, pickled onions, and grilled mackerel.
Origin: Aichi Prefecture | Rice: Wakamizu | Rice Polished to: 55% | Alcohol: 15%
Awards: Gold Medal - Fine Saké Awards, Japan, 2020 | First Place – National Sake Appraisal
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