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Description
Miyama Nishiki polished to 59% is fermented with Kyokai No. 1 yeast through the kimoto method at a Nagano winery that produces this sake only during the winter months when vineyard work pauses. The kimoto process adds a firm acidity and structural depth characteristic of the Sogga Pere et Fils lineup.
Specifications
Flavor Profile
Sweet
Dry
Light
Full
Crisp
Rich
Low Acid
High Acid
Smooth
Complex
Where to Buy
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Reviews
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Est.1867
Brand소가 페레 에 피스
Address571 Obuse Kamitakai Nagano
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Food type guide
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