

Dry sake produced using the "Kimoto-zukuri" process, which uses live lactic acid bacteria.
Ingredients- Rice :
- Koji: Rice Origin: Japan
- Wort: Rice Origin: Japan
- Prefecture : Hyogo
- Polishing : 73%
- Fermentation : Kimoto
- Classification : Junmai
- Water hardness : Hard
- Yeast : Kikumasa Yeast (homemade)
- Toji : Kurabito
- Palace : Dry
- Fragrance : Caramel, sour cream
- Accompaniments : Poultry in cream sauce, bouillabaisse
- Serving temperature : Room temperature and hot
- Storage : Dark, cool place
Alcohol abuse is dangerous for your health, please consume in moderation.
The sale of alcohol to minors is prohibited.
Internet users also bought
-
€15,651.8l | €14,47 / l
Kikumasa - Junmai Kimoto 0,9L
Kiku-MasamuneJunmai Kimoto Dry sake produced using the "Kimoto-zukuri" process, which uses live lactic acid bacteria. Ingredients Rice : Koji: ...
View full details -
€23,601.8l | €14,47 / l
Otokoyama - Kimoto Junmai 15% 720 ml
OTOKOYAMAKimoto Junmai "Kimoto" is a traditional brewing method that uses natural forces to cultivate yeast by hand. This Junmai Kimoto sake, made with o...
View full details -
€22,351.8l | €14,47 / l
Hakutsuru - Junmai 15% 1.80 L
HAKUTSURUExcellent Junmai Saké An emblematic everyday sake, stirred in a traditional 275 -year -old technique. It is a mid-second junmai, full-bodied wi...
View full details -
€15,751.8l | €14,47 / l
Hakutsuru - Junmai Ginjo 14.5% 720ml
HAKUTSURUSaké Junmai Ginjo An elegant and fragrant sake with a dry final, made with spring water from Mont Rokkō. This is fermented for an extended peri...
View full details -
€24,001.8l | €14,47 / l
Harushika - Junmai Cho Karakuchi 15% 720ml
HARUSHIKAJunmai Cho Karakuchi This iconic junmai sake is produced by one of Nara’s most renowned breweries. Launched in 1985, with a sake percentage of +...
View full details