Kahogura Nadanokiippon Kimotojummai

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味わいの特徴
This junmai-shu is carefully brewed at Kikumasamune's "Kahozo" brewery during the harsh winter season using the traditional Tamba Toji technique called "Namo Hashiwazukuri" (sake brewing using the traditional "Namo" yeast). It is a dry sake with a sharpness and full-bodied flavor unique to the sake's "Nada no Nama-ichibon" (Nada's fresh sake).
情報詳細
特定名称
Junmai
原材料
Rice and Rice koji
精米歩合
70%
使用米
domestically produced rice
アルコール度
16%
日本酒度
+4.5
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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)
  • 熱燗(50℃前後)

おすすめの料理

Japanese Cuisine
Japanese Cuisine[Yakitori, Skewers, Poultry Dishes] Tare Sauce
Junmai sake with dry acidity goes well with dishes with thick, heavy sauces and full-bodied dishes.

酒蔵の想い

酒蔵情報

Kiku-Masamune Sake Brewing Co., Ltd.
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