Amabuki Tyoukarakuchi Tokubetu Junmai
Junmai sake
Chilled
Room temp.
Begonia
| Type | Junmai sake |
|---|---|
| Aroma | Mild |
| Flavor | sharp extra-dry sake |
| Rice | Yamadanishiki |
| Milling rate | 60% |
| Yeast | Begonia |
| Temp. for best flavor | 5–15℃ , 20–25℃ |
| Volume | 720ml |
| Price |
We fermented Yamadanishiki, high-quality sake rice into sake, whose sake meter value is plus 12, using the yeast of begonia to produce this tasteful and sharp extra-dry sake.
"Nama" goes well with any type of cuisine. The more you taste, the more you appreciate.
Unpasteurized extra-dry "Nama" gives you a gentle and soft impression. Please enjoy like no other sake you have ever tasted.
"Nama" goes well with any type of cuisine. The more you taste, the more you appreciate.
Unpasteurized extra-dry "Nama" gives you a gentle and soft impression. Please enjoy like no other sake you have ever tasted.