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Zuiyo “Hojun”
Zuiyo “Hojun” Thumbnail
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Zuiyo “Hojun”

Kumamoto prefecture

$25.00
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$25.00
Email me when available
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Rich, layered sake to warm your soul

This rich junmai with layered, nutty depth in flavor has won many hot sake competitions in Japan, but can be enjoyed over ice as well. We dare you to try it with rich sauces and slow-cooked meat as this region of Japan is known for thicker, sweeter soy sauce and rich meat. The bold structure and solid dry finish of this sake will add depth to your umami-laden dish.

Characteristics

Brand Zuiyo
Brewery Zuiyo
Category Junmai
Subcategory N/A
Taste Profile Rich & Dry
Rice variety Hananishiki,  Other Rice
Yeast variety Association No. 9 (Kumamoto Yeast)
Alcohol 15.00%
RPR ? 65%
SMV ? 5
Acidity ? 1.7
Values listed are at the time of production.

Serving Temperature

The best serving temperature of Zuiyo “Hojun” is over ice, cold (40-60°F), room temp (70°F), warm (85-115°F) or hot (120°F-).
  • Recommended
  • Not Recommended

Region

Zuiyo “Hojun” - Kumamoto prefecture

Zuiyo is made in Kumamoto prefecture in the Kyushu region.

Taste Metrics

Tasting Notes

  • Cashew

    Cashew

  • Brown Sugar

    Brown Sugar

  • Toasted Malt

    Toasted Malt

Recommended Pairing

  • Meat

    Meat

  • Cheese

    Cheese

  • Seafood

    Seafood

Zuiyo

Founded in 1867, Zuiyo is the first brewery in Kumamoto Prefecture to start making the clear sake (or what we know today as seishu), as akumochi-zake, a type of red sake, was the protected craft in this warmer climate region. In 1909 the original Kumamoto Prefectural Sake Research Center was built on their brewery grounds and together with the teachings of Kinichi Nojiro, the “God of Sake,” Zuiyo came to win first prize in the Annual Japan Sake Awards in 1918. Today they are makers of both seishu and akumochi-zake, providing the best regional sake for you to enjoy.

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