AMABUKI

Sake商品紹介

Amabuki Kimoto Junmai DIginjo Omachi

Kimoto/Yamahai Chilled Room temp. Rhododendron
large
Type Kimoto/Yamahai
Aroma Mild
Flavor the solid acidity firmly embracing
Rice Omachi
Milling rate 40%
Yeast Rhododendron
Temp. for best flavor 5–15℃ , 20–25℃
Volume 720ml
Price
We produce this sake in the style of Amabuki using the flower yeast from rhododendron and the sake rice "Omachi" by the use of the most traditional method of sake "kimoto" brewing.
The sake quality with the solid acidity firmly embracing the flavour of Omachi should go well with your fine food. This Daiginjo is suitable for warm serving.
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