Description
Alcohol Volume: 15%
Rice: Kita Nishiki
Polish:63%
SMV:+6.5
Acidity:1.6
Yeast:K901
Squeezing Method:Yabuta Method
Pasteurised:
Point:
Food pairing:Rich tofu dish
Sake description:
Brewed using 100% Hyogo Kitanishiki sake rice grown in smaller quantities in the northern areas of Hyogo Prefecture, this sake has quite a few layers to its tastethe most prominent being pear, linden, toasted malt and even honey tones. With prominent umami and a clean finish they callkire, after drinking a glass of this youll want to get your hands on more and more!
2011
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