Tokubetsujummaishu Hanabusa Kimoto

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味わいの特徴
This special junmai-shu is brewed using pesticide-free Yamadanishiki rice grown in our own rice paddies and by contract farmers in Iga, using the traditional sake brewing method called "kimoto-zukuri". It is brewed slowly and carefully at low temperatures without the addition of yeast through natural fermentation. Enjoy the umami of Yamadanishiki, the acidity characteristic of the sake's natural yeast, and the depth of flavor. We recommend serving this sake at room temperature or warmed.
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
pesticide-free Yamada Nishiki
アルコール度
15%
酸度
1.7
日本酒度
+7
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おすすめの飲み方

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

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酒蔵情報

Moriki Shuzojou
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