A jizake (local sake) from Atsugi that uses locally produced rice and water. It was brewed with the aim of creating a lightly acidic junmai sake that offers the characteristic umami flavor of rice while still bringing out the taste.
Ingredients- Rice :
- Koji: Harumi Origin: Kanagawa
- Must: Harumi Origin: Kanagawa
- Prefecture : Kanagawa
- Polishing : 80%
- Fermentation : Sokujo
- Classification : Junmai
- Water hardness : Moderately soft
- Yeast : K701
- Toji : Kurabito
- Palate : Dry
- Fragrance : Cereal scent typical of sake, enhanced with subtle notes of caramel, nuts and grapes.
- Accompaniments : Dried fruits, mabodofu (spicy Chinese dish made from tofu and ground meat), etc.
- Serving temperature : Chambered and hot
- Storage : Room temperature (before uncorking)
Alcohol abuse is dangerous for your health, please consume in moderation.
The sale of alcohol is prohibited to minors.
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