Shichihonyari Junmai Wataribune

3.5
12
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味わいの特徴
When making sake, there is a process of rice polishing. Our standard Junmai sake is made with 60% polished rice (40% is bran), and Daiginjo is made with 40% polished rice (60% is bran). Generally speaking, the more polished the rice is, the more beautiful the flavor will be, but at our brewery, we dare to make sake with less polished rice. By reducing the amount of rice polished, the flavor of the rice can be more fully appreciated. Junmai Watabune is recommended to be paired with dishes with strong flavors (cream-based dishes, etc.), and is a food sake that can be enjoyed with a wide variety of dishes, including French cuisine. The rice used in this sake, Watafune, is a variety of rice that originated in the Meiji era (1868-1912), but once ceased to exist in the 1950s due to its difficulty in cultivation. It is the parentage of Yamada-Nishiki, and there is a movement underway to make it a Shiga Prefecture brand rice. This sake is characterized by the gentle flavor and pleasant acidity that only soft rice can provide.
情報詳細
特定名称
Junmai
原材料
Rice and Rice koji
精米歩合
77%
使用米
Shiga ferry No. 6
アルコール度
15%
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受賞歴

  • Kura Master 2018 Platinum Award Jury's Special Award

おすすめの飲み方

  • 常温(20℃前後)
  • 熱燗(50℃前後)

おすすめの料理

French Cuisine
French Cuisine
It has a deep flavor and moderate acidity, and goes well with cream sauces and red wine sauces.

この日本酒に合わせる酒器

  • ブルゴーニュ

  • フルート

  • ボルドー

  • クープ

  • リキュール

  • ぐい飲み

  • 猪口

  • 平盃

酒蔵の想い

酒蔵情報

Tomita Shuzo

取り扱っている飲食店

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