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Description
Asama Shuzo emplea el método tradicional kimoto para este Junmai, usando arroz Dewa Sansan pulido al 60 % para desarrollar un iniciador de fermentación con bacterias lácticas naturales. El proceso kimoto, que requiere el doble de trabajo que los métodos modernos, produce un sake de mayor complejidad y un perfil de sabor más pleno que un Junmai estándar.
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.
Learn more about JunmaiPrice information is only available in Japan.
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