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Description
Brewed using the traditional kimoto method with naturally cultivated lactic acid bacteria, this tokubetsu junmai from Kanagawa's Aiko district opens with a restrained, refined nose. Soft acidity and well-balanced umami become fuller and rounder when served warm, making it a versatile all-season sake.
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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