Description
O arroz Miyama Nishiki polido a 55% é fermentado pelo tradicional método kimoto na Touhokumeijo, em Yamagata, resultando em um Junmai Ginjo com a profundidade e a complexidade características da fermentação lática cultivada naturalmente. A cervejaria, conhecida por sua prática consistente de kimoto, produz um sake com umami firme e acidez harmoniosa.
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 GinjoPrice information is only available in Japan.
Touhokumeijo Co., Ltd.
Yamagata
Desde sua fundação, a Hatsumago preserva a filosofia de produção integrada. O processo aprofunda o koku, amplia o sabor, aprimora a nitidez e realça o gosto original do sake.
Est.1893
BrandHatsumago
Address125-3 Higashiyama Jurizuka Village Sakata Yamagata
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