Karaku Junmaishu Kimoto

味わいの特徴

This junmai-shu is made from 100% contract-grown rice in Kyoto and brewed using the traditional sake brewing technique of "nama-moto-zukuri," which utilizes the power of natural lactic acid bacteria. It is characterized by its deep, rich flavor and appetizing aroma characteristic of the nama-moto process, and is a perfect match for the rich flavor of sea urchins, oysters, clams, etc. It is best served at room temperature or warmed. We recommend serving it at room temperature or warmed.

情報詳細

特定名称

Tokubetsu Junmai

原材料

Rice and Rice koji

精米歩合

60%

使用米

Gohyakumangoku and Nihonbare from Nishiyama Farm

アルコール度

16%

酸度

1.8

日本酒度

+3