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Description
Special pure rice sake brewed by "Kimoto), a traditional brewing method for sake. Without adding yeast, natural fermentation was raised for 40 days at low temperatures by natural fermentation, and it was slowly and carefully finished over 30 days. You can feel the acid, powerful taste, and deep flavor. It goes well with creamy dishes using dairy products such as gratin, blue cheese and wash cheese.
Specifications
Flavor Profile
Sweet
Dry
Light
Full
Crisp
Rich
Low Acid
High Acid
Smooth
Complex
Sake TypeWhat is Tokubetsu Junmai?
Special pure rice sake with distinctive character and depth.
Learn more about Tokubetsu JunmaiPrice information is only available in Japan.
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