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smooth texture
Miyasaka Yamadanishiki Junmaiginjo Gensyu
You can feel more rich taste of rice
Seimai Buai (Polishing ratio): 40% (40% remaining)
Koji (Koji mold) and Sake (Rice produced in Japan)
Hanagaki Kimoto Junmai smooth textureHanagaki Kimoto Junmai Brewing method is Kimoto. Kimoto is a traditional method which is established in Edo era with using living yeast. Please enjoy this Sake warm. Volume: 720ml (per bottle) Alcohol %: 15% Raw materials: Rice and Koji Sake Rice: Rice produced in Japan Seimai Buai (Polishing ratio): 70% (70% remaining) Tasting note: Aroma of matured Sake like nuts and cinnamon, concentrated sweetness of rice, complicated taste, well structured
US$ 475.00
US$ 20.00
US$ 20.00
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