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Description
Kimoto Jundai Yamadanishiki40 Namagenshu est un junmai daiginjo élaboré selon la méthode traditionnelle kimoto, avec du Yamada Nishiki poli à 40% et embouteillé en nama genshu non filtré et non dilué. Le processus kimoto construit une base de fermentation robuste, résultant en un umami concentré et une texture vive.
Specifications
Flavor Profile
Sweet
Dry
Light
Full
Crisp
Rich
Low Acid
High Acid
Smooth
Complex
Sake TypeWhat is Junmai Daiginjo?
The pinnacle of sake — pure rice, no added alcohol, extraordinary precision.
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Food type guide
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