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Tenryō Hinoya Junmai Kimoto

Tenryō Hinoya Junmai Kimoto is made of Hidahomare rice grown in Gifu and milled to 60%. It is pleasant, with a subtle, mature aroma and a good balance of umami and acidity.
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Sake specs

Prefecture
Gifu (岐阜)
Rice type
Hidahomare (ひだほまれ)
Polishing rate (semaibuai)
60%
Alcohol content
15%
SMV
+1.5
Tenryō Hinoya Junmai Namazake Namamotozukuri (日野屋 純米酒 生もと)

Tenryō Hinoya Junmai Kimoto (日野屋 純米酒 生もと) is made of Hidahomare rice grown in Gifu and milled down to 60%. It is pleasant, with a subtle, mature aroma and a good balance of umami and acidity. Best served lukewarm, universally appreciated, and suitable for warming up.

In 2021, the brewery used only Hidahomare rice, resulting in a milder brew with more raw yeast character. Making full use of the potential of the rice, the deep flavour of the Hinoya makes this versatile sake go well with various dishes, especially seafood and creamy and cheese-based dishes.

Tenryō Hinoya Junmai Namazake Namamotozukuri (日野屋 純米酒 生もと) Tenryō Hinoya Junmai Namazake Namamotozukuri (日野屋 純米酒 生もと) Tenryō Hinoya Junmai Namazake Namamotozukuri (日野屋 純米酒 生もと) Tenryō Hinoya Junmai Namazake Namamotozukuri (日野屋 純米酒 生もと) Tenryō Hinoya Junmai Namazake Namamotozukuri (日野屋 純米酒 生もと)

About the brewery

Brewery
Tenryō Shuzō
Name in Japanese
天領酒造
Address
1289-1 Hagiwarachō Hagiwara, Gero, Gifu 509-2517
Phone
0576-521-515
Website
Tenryō Brewery is located in Gero City in Gifu Prefecture. It was founded in 1680 and is run as a family business to this day. The founder hailed from Omi-Hino (近江日野, modern-day Hino City in Shiga Prefecture) and was a vassal of Gamo Ujisato. He set up a store in Hida for business and, fascinated by the beauty of the locality, settled there, starting to produce sake and trading other goods. In the Meiji period, sake brewing became the family's main business, and in 1958 the brewery was incorporated as "Tenryo Shuzo Co., Ltd.". The brewery uses special rice called Hidahomare and Yamada Nishiki to a smaller extent. Hidahomare is cultivated by local farmers in paddy fields at the foot of the Northern Alps. "Hinoya" is a brand established to commemorate the 340th anniversary of the brewery's founding.

Latest reviews

Colour / hue
Pale Yellow
Clarity
Clear
This Hinoya is made according to the traditional kimoto method standard in the Edo and Meiji periods. The kimoto method is based on the natural power of enzymes, water and rice. Lactic acid bacteria are essential for the fermentation of sake, but there is a difference between adding them artificially and growing them from scratch to produce sake. Kimoto sake relies, of course, on the latter. The Hinoya Kimoto has a refreshing nose of grapes and green apples and a rich taste with a good balance of acidity and umami, slightly floral. The fruity mouthfeel of apples and pears leads to a pleasant and mild finish.
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sake information

Category
Junmai
Added by
JREF
Views
714
Watchers
1
Reviews
1
Last update
Rating
4.00 star(s) 1 ratings

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