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Description
Kinko Utage Yamahai Honjozo Kimpakuiri é um honjozo da KK Ookurahonke em Nara, produzido pelo método yamahai, que depende de bactérias lácticas de ocorrência natural em vez de ácido láctico adicionado para desenvolver o mosto iniciador. A adição de kimpaku, folhas de ouro, confere ao sake uma aparência festiva e distinta. O processo yamahai contribui com um perfil de sabor rico e levemente selvagem, com uma espinha dorsal ácida firme.
Specifications
Flavor Profile
Sweet
Dry
Light
Full
Crisp
Rich
Low Acid
High Acid
Smooth
Complex
Sake TypeWhat is Honjozo?
Versatile and food-friendly with a smooth, light character.
Learn more about HonjozoPrice information is only available in Japan.
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