Izumibashi Tombonoettorantoyukidarumaraberu Konayukinigori Usunigori

3.5
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味わいの特徴
Taste The label design matches very well with the rich flavor typical of Yamada-Nishiki, the fine texture of the light nigori state, and the smoothness of the throat. It has a Christmas atmosphere. Label design The label is a wintery design with a snowman symbolizing winter rice paddies and a dragonfly's winter egg waiting for spring at the foot of the snowman. The label is designed to look like a wintery winter egg. There is a reason why all products are made using the traditional sake bag method of "funashibori. The good thing about "FUNASHIBORISHI" is that it is more sensitive to changes in the sake during the tank process than other methods of top-filling, In other words 1. The first cloudy raw sake "arabashiri" comes out. 2. "Nakadori," the clear sake that comes out through the layers of moromi itself that form when the sake bag is clogged. 3. "Sekime," which is squeezed out at the very last minute under pressure. The "chutori" is the clear "chutori" that comes out through the interwoven layers of the moromi itself that have been clogged up there. (The other advantage is that it is easy to clean.) The breakdown is as follows: 15% of the total is "arabashiri," the raw sake produced in the first tank, 70% is "nakadori," and 15% is "hitame. We use these three fragments of sake according to the grade of the product. Then, how do you make "Usubagori" this time, when you top off the moromi that has finished fermentation? This product is made by taking advantage of the cloudy state of "arabashiri" by making "arabashiri" + "nakadori, blaming". The label is "snowman label with a dragonfly's wintering egg", so we call this "light nigori state" "powder snow nigori" at the Izumihashi Sake Brewery. We are proud of the beautiful name. It is a refreshing new sake that cuts lightly in the mouth like powdered snow. We hope you will enjoy it.
情報詳細
特定名称
Junmai Ginjo
原材料
Rice and Rice koji
精米歩合
55%
使用米
Yamada Nishiki
アルコール度
17%
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おすすめの飲み方

  • 雪冷え(5℃前後)
  • 花冷え(10℃前後)
  • 涼冷え(15℃前後)

おすすめの料理

Japanese Cuisine
Japanese Cuisine[Seafood Dishes] Other
With slightly sour dishes such as firefly squid with vinegared miso

酒蔵の想い

酒蔵情報

Izumibashi Shuzo

取り扱っている飲食店

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