Nanotsuki 60 Tsukinoi Yuukisaibaimai Tokubetsujummaishu Namagenshu

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味わいの特徴
In 2004, we began brewing "Wa no Tsuki" using JAS-certified organic sake rice produced in Ibaraki Prefecture and respecting the characteristics of that rice in the production process. Naohiko Sakamoto, the 8th generation, took over the brewery, and his initial desire to create the one and only sake that is healthier for the body became even stronger. Last year, we were fortunate to have Mr. Tatsuya Ishikawa, a leading master brewer of sake brewing, join our company. We are now offering Junmai Ginjyo "Wa no Tsuki" in the "Namahashimezukuri" style. Although it is a pure sake, it has a clean, crisp taste. For about a year from the day we pressed the new sake to today, we have tasted it many times, changing the temperature range, and each time we sipped it, we were fascinated by the complexity of its flavor and the fullness of its taste. We have released it as undiluted sake so that we can offer it as it was made. Please enjoy it in various ways.
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
Mizanjin
アルコール度
20%
酸度
1.4
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  • 熱燗(50℃前後)

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

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