Tokubetsu Junmai Sakarimasu
A pleasant taste that releases the umami flavor of the rice. When you put it in your mouth, you can feel it being both soft and full-bodied.
A dry tokubetsu-junmai sake, with an ideal umami that does not follow the flavor of the dishes during the meal.
- Rice :
- Koji: Miyamanishiki Origin: Akita
- Must: Miyamanishiki Origin: Akita
- Prefecture : Kanagawa
- Polishing : 60%
- Fermentation : Sokujo
- Classification : Tokubetsu Junmai
- Water hardness : Moderately soft
- Yeast : K901
- Toji : Kurabito
- Palate : Dry
- Fragrance : A scent of cereals and freshly cooked rice, very typical of sake.
- Accompaniments : Raw ham, fried pork, etc.
- Serving temperature : Fresh
- Storage : Dark, cool place
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