"JOYO" Jummaishu 65

3.2
3
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味わいの特徴
This junmai-shu is made from "Gohyakumangoku," rice suitable for sake brewing, and polished to 65%. It is brewed in a small brewing process and bottled without filtration after the top vatting, and each bottle is carefully heated and stored in a refrigerated bottle to ensure thorough quality control. It has a fresh, firm body with a subdued aroma typical of junmai sake, and a taste that is in harmony with the full-bodied acidity. The freshness and intensity of the flavor can be felt immediately after the bottle is uncorked, and then it gradually becomes more cohesive and well-balanced. It is recommended to be served cold, at room temperature, or warmed. It also goes well with dishes with slightly strong flavors.
情報詳細
特定名称
Junmai
原材料
Rice and Rice koji
精米歩合
65%
使用米
5 million stones
アルコール度
15%
酸度
1.6
日本酒度
+4.0
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おすすめの飲み方

  • 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

Japanese Cuisine
Japanese Cuisine[Hot Pot ]
The robust flavor and full acidity typical of junmai go well with the deliciousness of the hot pot.

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

Joyo Shuzo Co.,Ltd
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