Tokujiro Tokubetsu Jummai Hiyaoroshi Genshu

味わいの特徴

This autumn seasonal sake is made from 100% "Gohyakumangoku" rice grown in Kyoto and polished to 55%. It is brewed in a small brewing process and bottled without filtration after the top vatting, and then each bottle is carefully heated and fired before being stored in a refrigerated bottle for one summer in a warehouse with thorough quality control. It has a gentle yet full aroma, a rich, robust flavor of rice, and a sharp, crisp acidity that gives it a pleasant aftertaste. The wine is slightly fresh immediately after being uncorked, and then gradually becomes more cohesive and well-balanced. It is recommended to be served cold, at room temperature, or warmed. It is a dining sake that complements food. Seasonal sake (from around September)

情報詳細

特定名称

Tokubetsu Junmai

原材料

Rice and Rice koji

精米歩合

55%

使用米

Gohyaku Mangoku produced in Kyoto

アルコール度

16%

酸度

1.7

日本酒度

+5.0