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Description
Este Tokubetsu Junmai se elabora según el método tradicional kimoto, utilizando Yamada Nishiki cultivado por agricultores contratados en la región de Iga. Sin adición de levadura, fue preparado lenta y cuidadosamente a bajas temperaturas mediante fermentación natural. Disfrute del carácter del Yamada Nishiki, su acidez peculiar y su profundidad de sabor. Se recomienda beberlo a temperatura ambiente o ligeramente caliente.
Specifications
Flavor Profile
Sweet
Dry
Light
Full
Crisp
Rich
Low Acid
High Acid
Smooth
Complex
Sake TypeWhat is Tokubetsu Junmai?
Special pure rice sake with distinctive character and depth.
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Pairings
Food type guide
General guidance on food categories that tend to suit this style🥇
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