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Fusozuru Junmai Ginjo Omachi

by Kuwabara Sakaba Co.,Ltd  ·  Shimane
3.8★★★☆(2)
Fusozuru Junmai Ginjo Omachi
Description

Este Fusozuru Junmai Ginjo utiliza Omachi, un arroz especialmente cultivado por Mame Corporation en la prefectura de Okayama. Presenta un sabor sólido y resulta especialmente apreciado cuando se sirve caliente.

Specifications
CategoryJunmai Ginjo
RegionShimane
ABV15%
Polish Ratio55%
Flavor Profile
Sweet
Dry
Light
Full
Crisp
Rich
Low Acid
High Acid
Smooth
Complex
Sake TypeWhat is Junmai Ginjo?

Fruity and clean — the perfect entry point into premium sake.

Learn more about Junmai Ginjo

Price information is only available in Japan.

Kuwabara Sakaba Co.,Ltd

Shimane
La grulla ha simbolizado siempre la longevidad. Animada por el deseo de que quienes beben florezcan como la grulla y de honrar a sus creadores, y aspirando a encarnar un sake representativo de Japón (Fuso), la casa fue bautizada 'Fusozuru' con el deseo de volar como una grulla. En la búsqueda de la compatibilidad con la cocina, no se busca un aroma llamativo, sino un sake cuyo sabor y suavidad se pueda apreciar calentándolo. Sin azúcares añadidos de alta concentración de glucosa, el objetivo es crear 'un sake que hace los platos deliciosos y se puede beber con soltura'.
Est.1903
BrandFusouzuru
Address171 Roro Nakajima Masuda -shi Shimane

Check-In & Reviews (2)

Re Ee's avatar

Re Ee

Jul 25, 2024, 12:11 PM

Rating stars
4.25
Tasted warm. Forest floor nose when warm. Rich and delicious on palate. Creamy, velvety and flavors intensified by a notch when compared to cold. Roasted cashew nuts and almond bitterness aftertaste.
Creamy
Full-bodied
Rich
Smooth
Velvety
Re Ee's avatar

Re Ee

Jul 25, 2024, 12:03 PM

Rating stars
3.25
Tasted cold. Clear, medium lemon color. Clean nose, medium, umami, soy sauce, yogurt, rice, yellow flowers. Palate - off dry, medium-acidity, medium umami and alcohol, medium- body and flavor. Soy sauce first notes followed by almond cashew nuts aftertaste with a bit of zesty citrus flavors. Medium- finish.
Clean
Dry
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