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Description
Sake local de Tsukuba elaborado com pessoas, água e arroz da região de Yoshinuma, situada a nordeste do Monte Tsukuba. O sake é fermentado com a levedura Ogawa, nascida em Ibaraki, usando Gohyakumangoku cultivado e colhido em Yoshinuma desde 1907. Pode ser apreciado em qualquer temperatura, do frio ao quente, ampliando as possibilidades de harmonização com os pratos. [Produtor contratado: Masakatsu Ogoshi]
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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