Hokuyo Junmai Ginjo

$88.00 USD
Uozu Shuzo
Product description

Katsumi Sakamoto, the newly appointed brewmaster, is an honest and passionate sake brewer who knows the art of sake brewing in Toyama. As the key figure in the new Hokuyo sake brewery, he is sure to meet expectations. The signature pure rice ginjo sake of Sakamoto, the brewmaster, has a lively aroma and a strong finish.

    Required in units of 6 bottles (multiples of 6) per brewery
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Detailed Information
Volume 720ml
IngredientsRice, Rice Koji
Alcohol Level  
Alcohol Level
15.0 % vol.
Sake Meter Level  
Sake Meter Level
An indicator of the sweetness or dryness of sake. Generally, a negative value indicates sweetness, while a positive value indicates dryness.
Acid Level  
Acid Level
A numerical expression of the total amount of acidity. A high acid level indicates sharpness and richness, while a low indicates lightness and sweetness.
Polish Level  
Polish Level
The ratio of rice remaining after scraping from the outside. By shaving off the surface layer, sake can be made with a distinctive aroma and free of impurities.
Professional Review

"In the moist, granola-like yoghurt and grain aromas, there is a gentle feminine sweetness of the rice and a slight banana aroma in the distance. It has a gorgeous white wine Sancerre-like flavour, with a pear-like coolness and a good amount of almost fruity sweetness, and the delicious taste of the rice is thinly shelved. Cold sake is recommended."

Pairing Suggestion: Light white tempura, sesame paste, vegetable terrine, white mould cheese.
Shuhei Nitta

Coming soon

"It has a predominant aroma of banana and yellow apples, with harmonious notes of pineapple, acacia, cherry blossom leaves, and scents reminiscent of chestnut flowers and freshly pounded mochi (rice cakes). It has a rich and mellow mouthfeel, with a delicate acidity and a dry, invigorating aftertaste. It has a good sharpness. It is recommended to serve at a temperature range of 10 to 15°C, in a tulip glass."

Pairing Suggestion: Yellowtail sashimi with grated egg yolk, marinated tomatoes and zucchini with olive oil, grilled scallops with marinara sauce.
Shuntaro Tsuruta

Sommelier of Sake / Sake Diploma & YUKARI Special Ambassador