Yamagatamasamune Junmaiginjou Malola

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味わいの特徴
This is a unique and experimental work in terms of taste, commercialized out of the desire to create a sake that would go well with the excellent cured ham from Tanara, a company imported by our company. This is the first attempt at a sake that converts the malolactic fermentation (MLF) technology normally utilized in wine. MLF is a fermentation in which malic acid in the sake is converted to lactic acid. This gives the sake a very mild taste. Lactic acid is also an acid that tastes better when heated ("onshi-san"), and can be enjoyed in a very special way when heated, which is the traditional way of drinking sake. Our basic goal is to carefully brew sake with a rich rice flavor, but we also want to be playful and experimental.
情報詳細
特定名称
Junmai Ginjo
原材料
Rice and Rice koji
精米歩合
60%
使用米
Dewa Brilliant
アルコール度
14%
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おすすめの飲み方

  • 花冷え(10℃前後)
  • 涼冷え(15℃前後)
  • 常温(20℃前後)
  • ぬる燗(40℃前後)
  • 熱燗(50℃前後)

おすすめの料理

Italian Cuisine
Italian Cuisine
This work was commercialized from the desire to create a drink that goes well with cured ham.

酒蔵の想い

酒蔵情報

Mitobe Sake Brewery Co., Ltd.
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