Shiboritate Shizukuraberu Kimoto Junmainamagensyu

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味わいの特徴
About the "Namahashidashi" style of sake brewing Why do you make sake yeast? Isn't it risky? "Isn't it risky?" "Why bother with such a complicated process? We are often asked such questions as "Why do you make a sake yeast stock? However, the sake brewing process is different from the rapid brewing process in terms of taste and quality. That is why we use the sake brewing method. So, what are the advantages? For one thing, the taste is beautiful and complex, with depth and breadth of flavor. Sake made using the fast brewing method tastes clearer and clearer the more carefully it is brewed, but this is very different with the sake made using the "nama-hashiroshi" method. The secret is that the lactic acid bacteria are grown prior to the yeast bacteria during the yeast yeast making process. (As a result, the yeast that grows up produces sake with a beautiful and complex flavor. At Izumihashi Sake Brewery, we consider the complex flavor of the ikkyo yeast to be like a red wine to a white wine, and suggest that it be paired with foods such as beef, tuna, or bonito, or with strong flavors such as miso or soy sauce. The first "Namahashi-shochu No. 1" (the first sake brewed using the "Namahashi-shochu" method) Junmai Ginjo-Nama-Ginjo Nama-Shu, a well-balanced sake with firm flavor and sweetness! Enjoy it with a variety of dishes. Taste It has a complex and beautiful flavor from the sake's "Namahashidate" brewing method. Since it is a nama sake, it makes a great pairing with dishes with strong flavors, such as beef, tuna, and bonito. It is a perfect match for New Year's festive dishes. Label design The label is a classic "Izumihashi" label, but with a wintery and festive design appropriate for the New Year's holiday and the image of a drop of sake.
情報詳細
特定名称
Junmai Ginjo
原材料
Rice and Rice koji
精米歩合
55%
使用米
Yamada Nishiki
アルコール度
17%
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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,French Cuisine
Japanese Cuisine[Seafood Dishes] Other
Dishes using red miso such as furofuki daikon with yuzu miso
French Cuisine
Miso Gratin of Oysters with Coquille of Scallops

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

酒蔵の想い

酒蔵情報

Izumibashi Shuzo
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