1 / 3
Tokujiro Tokubetsu Jummai Muroka Nama Genshu
- It is made from 100% "Gohyakumangoku" rice produced in Kyoto Prefecture. It is carefully brewed in small batches and bottled as soon as possible after top-bottling to deliver the fresh, crisp, freshly squeezed flavor of this seasonal winter sake. It is a mellow yet crisp dry sake with a gentle yet refreshing aroma and freshly squeezed gas. After being uncorked, it is characterized by a fresh and intense impression, with a fruity taste and the umami of rice. It gradually becomes more cohesive and well-balanced with the passage of time. Seasonal sake [around December].
- Tokubetsu Junmai
- Rice and Rice koji
- Gohyaku Mangoku produced in Kyoto
- The freshly squeezed flavor goes well with not only Japanese cuisine in general, but also chicken dishes.