Mansakunohana Junmaiginjo Ichidohiiregenshu MK-Y

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味わいの特徴
MK series, brewed with white malted rice and characterized by sweet acidity MK-Y is an abbreviation for MansakuKouboProjectY, a sake that challenges a completely different taste than Mansaku no Hana. It is brewed by blending white koji, a type of koji used for shochu, and cultivating yeast collected from the brewery's building. Hinomaru", our original raw material, is used for the hanging rice. It has a complex flavor behind the clear acidity. It is especially delicious when drunk chilled. Partially using white malted rice, it has an exquisite taste with a complex sourness mixed with citric acidity.
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
Yamada Nishiki
アルコール度
16%
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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)
  • 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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