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HITEN HAKUCHO
- 味わいの特徴
- A triple acidic combination of No.77 yeast (malic acid), Yamahai yeast (lactic acid), and white malted rice (citric acid). It has an attack of malic acid at the moment it enters the mouth, a complex acidity in the middle part, and a lingering bitterness of citric acidity at the end.
- 情報詳細
- 特定名称
- Junmai Ginjo
- 原材料
- Rice and Rice koji
- 使用米
- Akita Sake Komachi
- アルコール度
- 14%
おすすめの飲み方
- 雪冷え(5℃前後)
- 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
- The acidity of the hakucho goes well with rich and flavorful dishes such as teriyaki yellowtail and grilled clams.