Rumikonosake TokubetuJunmai Kimoto

3.6
1
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味わいの特徴
This special junmai sake is brewed using the traditional sake brewing method called "kimoto zukuri. The sake mother is raised for 40 days at a low temperature by spontaneous fermentation without the addition of yeast, and the sake is slowly and carefully finished over another 30 days of unrefined sake making. The acidity, powerful umami, and depth of flavor are the result of the sake's natural yeast production. It goes well with creamy dishes made with dairy products such as gratin, blue cheese and wash cheese.
情報詳細
特定名称
Tokubetsu Junmai
原材料
Rice and Rice koji
精米歩合
60%
アルコール度
15%
酸度
1.6
日本酒度
+7
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おすすめの飲み方

  • 常温(20℃前後)
  • ぬる燗(40℃前後)
  • 熱燗(50℃前後)

おすすめの料理

Cheese
Cheese[Washed Rind]
It goes well with creamy dairy-based dishes such as gratin, blue and wash cheeses.

酒蔵の想い

酒蔵情報

Moriki Shuzojou
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