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Description
Harushika Kioke Sake Daisandan Namamotoshikomi Junmaigenshu de KK Imanishiseibeisyouten en Nara emplea el método namamotoshikomi, una preparación tradicional de iniciador con ingredientes crudos sin pasteurizar, combinado con fermentación en barriles de madera kioke. Este junmai sin diluir muestra la acidez en capas y la complejidad microbiana alcanzable a través de la elaboración ancestral en recipientes de madera.
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
General guidance on food categories that tend to suit this style🥇
Yakitori (Salt)
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★★★★☆
Traditional balance ideal for Japanese cuisine
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Shabu-shabu
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★★★★☆
Traditional balance ideal for Japanese cuisine
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Japanese
★★★★☆
Traditional balance ideal for Japanese cuisine
4
Chawanmushi
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★★★★☆
Traditional balance ideal for Japanese cuisine
5
Green Curry
Spicy
★★★★☆
Light body refreshes the palate
6
Yakitori (Tare)
Japanese
★★★★☆
Traditional balance ideal for Japanese cuisine
7
Simmered Fish
Japanese
★★★★☆
Traditional balance ideal for Japanese cuisine
8
Oden
Japanese
★★★★☆
Traditional balance ideal for Japanese cuisine