Shigemasu Tokubetsujunmai Hiyaoroshi

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味わいの特徴
New sake is squeezed out in early spring and stored once after heating (heating process). During the hot summer months, the sake is stored in a cool warehouse to deepen its maturation, and when it has matured to a good degree, it is shipped without being hi-ired a second time. The roughness of the new sake has completely disappeared and the sake has become rounder and more matured.
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
16〜17%
日本酒度
+1〜+2
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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)
  • ぬる燗(40℃前後)

おすすめの料理

Japanese Cuisine
Japanese Cuisine[Traditional Japanese Cuisine (Kaiseki Cuisine, Kappō Cuisine, Monk's Vegan Cuisine)]

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