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Description
O arroz Gohyakumangoku polido a 55% e fermentado pelo processo kimoto totalmente natural da Tsuchida Shuzo, excluindo fermento comercial e ácido lático adicionado. A fermentação natural ambiente desenvolve camadas de complexidade que distinguem este junmai ginjo dos ginjo produzidos de forma convencional.
Specifications
Flavor Profile
Sweet
Dry
Light
Full
Crisp
Rich
Low Acid
High Acid
Smooth
Complex
Sake TypeWhat is Junmai Ginjo?
Fruity and clean — the perfect entry point into premium sake.
Learn more about Junmai GinjoLoading prices...
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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Food type guide
General guidance on food categories that tend to suit this style🥇
Yakitori (Salt)
Japanese
★★★★★
Traditional balance ideal for Japanese cuisine
🥈
Chawanmushi
Japanese
★★★★★
Traditional balance ideal for Japanese cuisine
🥉
Saikyo-zuke Fish
Japanese
★★★★★
Traditional balance ideal for Japanese cuisine
4
Shabu-shabu
Japanese
★★★★★
Traditional balance ideal for Japanese cuisine
5
Mixed Hot Pot
Japanese
★★★★★
Traditional balance ideal for Japanese cuisine
6
Soy Milk Hot Pot
Japanese
★★★★★
Traditional balance ideal for Japanese cuisine
7
Yakitori (Tare)
Japanese
★★★★★
Traditional balance ideal for Japanese cuisine
8
Simmered Fish
Japanese
★★★★★
Traditional balance ideal for Japanese cuisine