Taturiki Junmaidaiginjo Kome no Sasayaki Akitu

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味わいの特徴
Yamadanishiki produced in Akitsu, a special A district in Hyogo Prefecture, is used. We asked Mr. Tokura, the most skillful grower in the area, to cultivate the grapes. He used organic fertilizers, cultivated the rice in the shape of the letter "H", and hung it on rice plants, using the best possible methods. The rice is polished to 35%, divided into small portions, and carefully washed. We chose the most labor-intensive method of making the best koji, called koji lid. The rice was fermented slowly at a low temperature. After bottling, the finished sake is aged at -3°C for more than 3 years. The aroma remains fresh, while the meeting of water and alcohol gives it a mellow mouthfeel. It has a mellow mouthfeel, elegant rice flavor, and a refreshing finish. This sake is characterized by a long aftertaste.
情報詳細
特定名称
Junmai Daiginjo
原材料
Rice and Rice koji
精米歩合
35%
使用米
Yamadanishiki produced in Akitsu, Special A District, Hyogo Prefecture
アルコール度
16%
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おすすめの飲み方

  • 花冷え(10℃前後)

おすすめの料理

Japanese Cuisine
Japanese Cuisine[Traditional Japanese Cuisine (Kaiseki Cuisine, Kappō Cuisine, Monk's Vegan Cuisine)]
The soft and soothing taste of sake envelopes the delicately seasoned Japanese food.

この日本酒に合わせる酒器

  • ブルゴーニュ

  • フルート

  • ボルドー

  • クープ

  • リキュール

  • ぐい飲み

  • 猪口

  • 平盃

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