Himari

50.70CHF *

Content: 0.72 l (70.42CHF * / 1 l)

Prices incl. VAT plus shipping costs

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Bottle Size: 720ml
Category: Junmai Ginjo
Reis: Hitogokochi (60%)
Style: fruity & mellow, medium dry
Food suggestion: Tempura, pot-au-feu, stewed vegetables
Alkohol: 16%
SS02-07

“Himari” is an elegant Junmai Ginjo with fruity notes of melon and banana with a dry finish and... more

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澤の花 Sawa no hana Himari

“Himari” is an elegant Junmai Ginjo with fruity notes of melon and banana with a dry finish and a warm, smooth taste reminiscent of the autumn sun. Featuring "hitogokochi" rice, which is handcrafted near the brewery in Saku (Nagano) and brewed with underground Yatsugatake water. Handmade koji, fermentation at low temperatures for about 25 days, careful moromi control and subsequent bottle aging are just some of the details that characterize this sake.

Item number: SS02-07
Bottle Size: 720ml
Prefecture: Nagano
Ingredients: Water, rice and koji rice
Reis: Hitogokochi
Polishing ratio: 60%
Style: fruity & mellow, medium dry
Food suggestion: Tempura, pot-au-feu, stewed vegetables
Drink recommendation: chilled (10-15°C) warm (35-45°C)
Alkohol: 16%

Item number: SS02-07
Bottle Size: 720ml
Category: Junmai Ginjo
Alkohol: 16%
Style: fruity & mellow, medium dry
Reis: Hitogokochi (60%)
Prefecture: Nagano
Drink recommendation: chilled (10-15°C) warm (35-45°C)
Food suggestion: Tempura, pot-au-feu, stewed vegetables
Ingredients: Water, rice and koji rice

Producer: 澤の花 sawa no hana

The brewery was founded in 1901 in Saku (Shinshu, Nagano Prefecture). Shinshu is a region characterized by many green forests in summer and freezing cold winters with lots of snow. "Sawa no hana" refers to the beautiful flowers that bloom along the crystal clear rivers in Saku, this is the reason why this brewery chose the iris flower as its symbol. The brewery brews its sake in winter from carefully selected local sake rice, namely Hitogokochi and Miyama Nishiki, and the Chikuma River groundwater from Yatsugatake. The young master brewer brews with the aim of creating a local sake with a nice taste that will put a smile on everyone's face.

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