Tsukasabotan Kamawanu Kimoto Junmaishu

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味わいの特徴
In the 1995 brewing year, Shibotan revived "Yamahai brewing" for the first time in 40 years, and has brewed one bottle every year since then. Of course, this is the only sake in Kochi Prefecture that is both Yamahai and Kimoto. It has a natural, fresh flavor and a rich, full-bodied body, with a refined acidity reminiscent of the finest yogurt, while also possessing the crispness characteristic of Tosa's light, dry sake. The sake is named after the traditional Japanese pattern "Kamawanu," meaning that nothing artificial is added, such as lactic acid, and the sake is made in its natural state. All of the rice used is Nagata Farming Yamada Nishiki produced in Kochi Prefecture.
情報詳細
特定名称
Junmai
原材料
Rice and Rice koji
精米歩合
65%
使用米
domestically produced rice
アルコール度
15〜16%
酸度
1.7
日本酒度
+6
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おすすめの飲み方

  • 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[Seafood Dishes] Other
Warmed to lukewarm, this sake pairs well with delicious seasonal foods, such as the autumn delicacy "sanma" (mackerel).

酒蔵の想い

酒蔵情報

Tsukasa Botan Brewing Co.,Ltd.
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