Description
Le riz Hitomebore poli à 60% est fermenté à basse température et vieilli avant d'être commercialisé en tant que kanjunmai (junmai chaud) dans ce sake de Miyagi de KK Yamawa Shuzouten sous l'étiquette Yamawa. L'acidité fraîche et l'umami propre le rendent bien adapté à la dégustation chaude.
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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