Mansakunohana Junmaiginjonamagenshu Nakagumi

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味わいの特徴
This is the "Ara, Naka, and Seki" series of junmai ginjo carefully brewed in small batches and separated by the timing of pressing in the traditional vat. This is a unique and popular series that allows you to compare the exact same sake. In the Arabashiri stage, the bags are still coarse and the sake is still lightly cloudy, but the bags gradually tighten and the sake becomes clear, which is the sign of "Nakagumi. This is when the most beautiful sake is pressed. Sake tastes different even though they are the same? We offer the ultimate sake tasting comparison that only the brewers can enjoy.
情報詳細
特定名称
Junmai Ginjo
原材料
Rice and Rice koji
精米歩合
50%
使用米
Sake made good suitable rice
アルコール度
16%
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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[Traditional Japanese Cuisine (Kaiseki Cuisine, Kappō Cuisine, Monk's Vegan Cuisine)]

酒蔵の想い

酒蔵情報

Hinomaru Jozo Co., Ltd
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