Satonohomare Kimoto Jummai Daiginjoshu

4.0
4
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味わいの特徴
It is characterized by its robust and deep flavor. The aftertaste is crisp and wonderfully refreshing. Nama-hashimoto brewing is the oldest brewing method established around 1100, in which no yeast is added. It takes more than twice as long as the normal brewing process and requires advanced techniques and time and effort. Therefore, while many breweries have stopped using the traditional method of making sake, the Sudoh family has continued to pass down the technique under the family motto, "Do not let the traditional sake brewing method die out.
情報詳細
特定名称
Junmai Daiginjo
原材料
Rice and Rice koji
精米歩合
40%
使用米
Kame-no-o type Koshihikari produced in Kasama City
アルコール度
15〜16%
酸度
1.5
日本酒度
4
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  • 常温(20℃前後)
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