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Tokujiro Tokubetsu Jummai Hiyaoroshi Genshu
- 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)
- Tokubetsu Junmai
- Rice and Rice koji
- Gohyaku Mangoku produced in Kyoto
- Its rich flavor and crisp balance are perfect for the autumn season of gourmets. It goes especially well with grilled or cooked dishes.