Description
Hitomebore, poliert auf 60%, wird bei niedriger Temperatur fermentiert und gereift, bevor er als kanjunmai (warmer Junmai) in diesem Miyagi-Sake von KK Yamawa Shuzouten unter dem Yamawa-Etikett auf den Markt kommt. Frische Säure und sauberes Umami machen ihn gut geeignet für warmes Servieren.
Specifications
Flavor Profile
Sweet
Dry
Light
Full
Crisp
Rich
Low Acid
High Acid
Smooth
Complex
Sake TypeWhat is Junmai?
Pure rice sake with rich umami depth — the everyday staple of Japan.
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Pairings
Food type guide
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Traditional balance ideal for Japanese cuisine
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Traditional balance ideal for Japanese cuisine
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