An emblematic everyday sake, stirred in a traditional 275 -year -old technique. It is a mid-second junmai, full-bodied with robust flavors of grilled cereals, a natural sweetness of rice and a dry final. It is also delicious when consumed hot at around 40 ℃. Just heat it in a bain -marie two to three minutes.
IngredientsRice
- Rice:
- Koji: - Origin: -
- Must: - Origin: -
- Prefecture : Hyogo
- Polishing : 70%
- Fermentation: Sokujo
- Classification: Junmai
- Water hardness: Hard
- Yeast: Home
- Toji: Kurabito
- Palace: Half-sec
- Fragrance: Robust aromas of grilled cereal
- Accompaniment: Sea urchin, sautéed water lisar, marinated fish in miso
- Operating temperature: Fresh and hot
- Conservation: Dark and fresh place.
Alcohol abuse is dangerous for health, please consume in moderation.
The sale of alcohol is prohibited for minor people.
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