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本釀造

木戸泉 大原裸まつり 本釀造

by 木戶泉酒造株式會社  ·  千葉縣
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Description

憑藉乳酸菌帶來的豐富酸味與高溫山廢仕込，無論常溫，還是略微冰鎮飲用，乳酸菌的旨味與勁道始終如一，可從頭品至尾美味不減。

Specifications
Category本釀造
Region千葉縣
Brewery木戶泉酒造株式會社
ABV15%
Polish Ratio65%
Flavor Profile
Sweet
Dry
Light
Full
Crisp
Rich
Low Acid
High Acid
Smooth
Complex
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Kidoizumi Shuzo Co., Ltd

Chiba
The brewing method is a method of preparing a sake mother at high temperatures using a natural lactic acid bacterium called high -temperature mountain abandonment. The motto is "good sake" by natural brewing without using seasoning chemicals.
Est.1879
BrandKidoizumi
Address7635-1 Ohara Isumi Chiba
WebInstagramFacebook

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