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Description
Yamahai Tokubetsu Junmai Asahi Jikagumi de KK Ookurahonke à Nara est un tokubetsu junmai à pressurage direct utilisant du riz Asahi fermenté selon la méthode de levain yamahai. Le style de collecte jikagumi signifie que le sake est prélevé directement depuis la cuve de pressurage sans assemblage, capturant le caractère brut et immédiat du brassage. Le riz Asahi et la fermentation yamahai produisent ensemble un sake à la structure corporelle notable, à la légère terrosité et à l'acidité naturellement complexe.
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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Food type guide
General guidance on food categories that tend to suit this style🥇
Yakitori (Salt)
Japanese
★★★★☆
Traditional balance ideal for Japanese cuisine
🥈
Shabu-shabu
Japanese
★★★★☆
Traditional balance ideal for Japanese cuisine
🥉
Mixed Hot Pot
Japanese
★★★★☆
Traditional balance ideal for Japanese cuisine
4
Chawanmushi
Japanese
★★★★☆
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