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Description
Daina Miyamanishiki Kimotojunmai se elabora mediante el método kimoto tradicional, en el que el ácido láctico se desarrolla de forma natural a través de un removido manual intensivo en lugar de añadirse directamente. El arroz Miyamanishiki, una variedad de clima frío desarrollada en Nagano, aporta una estructura firme y una profundidad terrosa a este junmai de cuerpo pleno de Tochigi.
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.
Kikunosato Shuzo Co.,Ltd
Tochigi
Utilizando el agua subterránea de los montes Nasuyama y principalmente arroz cultivado localmente con agricultura reducida, producimos con esmero 700 koku de sake al año.
Est.1866
BrandDaina
Address302-2 Katafuda Otahara Tochigi
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