Description
오카야마현산 아케보노를 사용하여 정미보합 58%로 빚은 준마이 긴조를 히이레 후 병입 저장으로 숙성시켰습니다. 빙가코이(병 숙성) 특유의 안정된 우마미와 우아한 향기가 느껴지는 마무리입니다.
Specifications
Flavor Profile
Sweet
Dry
Light
Full
Crisp
Rich
Low Acid
High Acid
Smooth
Complex
Loading prices...
No reviews yet. Be the first to review!
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
Yakitori (Tare)
Japanese
★★★★★
Traditional balance ideal for Japanese cuisine
6
Grilled Eel
Japanese
★★★★★
Traditional balance ideal for Japanese cuisine
7
Saikyo-zuke Fish
Japanese
★★★★★
Traditional balance ideal for Japanese cuisine
8
Simmered Fish
Japanese
★★★★★
Traditional balance ideal for Japanese cuisine