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Description
일본주 양조 과정의 하나인 모로미 구조에서는 누룩과 찐쌀이 세 단계(초첨→증여→분리)로 나뉩니다. 품격 있는 맛으로 완성했습니다. 풍부한 맛과 적당한 산미가 어우러진 깔끔한 여운이 특징입니다.
Specifications
Flavor Profile
Sweet
Dry
Light
Full
Crisp
Rich
Low Acid
High Acid
Smooth
Complex
Where to Buy
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📖 사케 가이드
Reviews
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Est.1889
Brand닛폰사카리
Address4th 57th Kaicho Nishinomiya Hyogo
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Pairings
Food type guide
General guidance on food categories that tend to suit this style🥇
Yakitori (Salt)
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Traditional balance ideal for Japanese cuisine
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Shabu-shabu
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★★★★☆
Traditional balance ideal for Japanese cuisine
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Mixed Hot Pot
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★★★★☆
Traditional balance ideal for Japanese cuisine
4
Chawanmushi
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★★★★☆
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
Grilled Eel
Japanese
★★★★☆
Traditional balance ideal for Japanese cuisine
8
Saikyo-zuke Fish
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★★★★☆
Traditional balance ideal for Japanese cuisine
