Prefecture: Ishikawa
Rice Variety: Yamadanishiki, 500 Mangoku
Alcohol Percentage: 15-16%
Acidity: 1.7
Polishing Ratio: 60%
Sake Meter Value: +4.0
Yeast: Association No.7
This is a connoisseur's Junmai sake, dry, sharp and smooth all in one. Its mild astringency, are classic of sakes made using the old yamahai method (in which it's yeast starter made in the laborious process).
Serving Recommendations
This connoisseur’s junmai can be enjoyed cold but is best warmed or served at room temperature. Spice-friendly, it pairs well with savory dishes but can handle just about anything and is quite versatile.
Rice Variety: Yamadanishiki, 500 Mangoku
Alcohol Percentage: 15-16%
Acidity: 1.7
Polishing Ratio: 60%
Sake Meter Value: +4.0
Yeast: Association No.7
This is a connoisseur's Junmai sake, dry, sharp and smooth all in one. Its mild astringency, are classic of sakes made using the old yamahai method (in which it's yeast starter made in the laborious process).
Serving Recommendations
This connoisseur’s junmai can be enjoyed cold but is best warmed or served at room temperature. Spice-friendly, it pairs well with savory dishes but can handle just about anything and is quite versatile.
