Tokujiro Tokubetsu Jummai Muroka Nama Genshu

3.3
1
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味わいの特徴
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].
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
1.6
日本酒度
+5.0
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おすすめの飲み方

  • 花冷え(10℃前後)
  • 涼冷え(15℃前後)
  • 常温(20℃前後)

おすすめの料理

Japanese Cuisine
Japanese Cuisine[Yakitori, Skewers, Poultry Dishes] Other
The freshly squeezed flavor goes well with not only Japanese cuisine in general, but also chicken dishes.

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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