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Description
O arroz Gohyakumangoku polido a 65% forma a base deste junmai, com 99% do grão total convertido em koji, muito além da proporção típica de 20% de koji na produção padrão. A proporção de koji quase total produz uma doçura concentrada, acidez vibrante e um caráter selvagem impulsionado pela fermentação natural kimoto da Tsuchida.
Specifications
Flavor Profile
Sweet
Dry
Light
Full
Crisp
Rich
Low Acid
High Acid
Smooth
Complex
Sake TypeWhat is Junmai Daiginjo?
The pinnacle of sake — pure rice, no added alcohol, extraordinary precision.
Learn more about Junmai DaiginjoPrice information is only available in Japan.
Toshun Syuzo Co.,Ltd
Aichi
Fundada em 1865. O fundador, Higashibei Sato, estabeleceu a destilaria Tatsumaya e iniciou a produção de sake.
Est.1865
BrandAzumaryuu
Address3-1605 Sekohigashi Moriyama -ku Nagoya Aichi
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