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Description
일본주의 전통 양조법 '기모토 만들기'로 빚은 특별 준마이슈. 효모를 첨가하지 않고 저온에서 40일간 자연 발효시킨 후, 추가로 30일간 천천히 완성했습니다. 산미와 힘찬 맛, 깊은 감칠맛이 느껴집니다. 그라탱이나 블루치즈, 워시 치즈 등 유제품을 사용한 크리미한 요리와 잘 어울립니다.
Specifications
Flavor Profile
Sweet
Dry
Light
Full
Crisp
Rich
Low Acid
High Acid
Smooth
Complex
Price information is only available in Japan.
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