The compatibility with meals is the most enjoyable problem.After all Japanese food is ◎. ◆ The day when the unknown sake exceeded the premium The premier sake and shochu boom that occurred about 10 years ago.When they were booming in the liquor industry, this Kumarajīva was a piece of Niigata […]
A vintage sake made in 1999. The basic sake classification is Daiginjo. It will be a Daiginjo sake using Yamada Nishiki, which will be stored for 2019 years in 20. Nakagawa Sake Brewery sake with a light dry taste and a slightly yellow clear color. What is very interesting is that the taste changes rapidly with temperature. It feels very dry when chilled. The aroma is gentle, but the refreshing taste of the mouth is outstanding with a refreshing and sharp taste!
Hexagon art bottle with an elegant glow based on gorgeous red designed by Ryohei Miyata, President of Tokyo University of the Arts. A high quality pure rice daiginjo brewed in a cold for a long time and brewed with a high-speed centrifuge for sake. It has a high incense, has a bulging taste, and is characterized by a sharp finish. Sake rice Yue Tanrei uses almost all of Sado City's agrochemicals and chemical fertilizers that have been grown on organic compost, and is friendly to wildlife. “High-speed centrifugation” is not the process of squeezing ordinary moromi in sake bags (cloth bags), but the best squeezing that can be considered at present to eliminate any stress and prevent deterioration and oxidation. In addition, the centrifuged sake is instantly bottled, bottled, and stored refrigerated.
Set contents 1 Junmai Daiginjo [Prince Oohiko] 100% of Niigata rice "Gohyakumangoku" is used.Modest but elegant and gentle aroma, the moment you put it in your mouth, a gorgeous and fragrant fruit aroma spreads, and it is a pure rice size characterized by a fruity pungent taste and a rich deep taste […]
Set contents 1 Junmai Daiginjo [Ryutoo] Koshitanrei brewed Elegant sweet and clear scent, umami spread and softness, the umami swells mellowly and disappears gracefully.Rice "Koshitanrei" suitable for sake is polished to less than half and carefully made […]
Set contents 1 Junmai Daiginjo [Amamizu] Koji rice is made from Niigata prefecture's Koshitanrei, which was grown by Mr. Mori himself, and is manufactured by a method called "Ginjo-zukuri" from January to February when the temperature is the lowest. It is a sake made over time. One point of clear and clear fruit […]
Set contents 1 Junmai Daiginjo [Yoshito Meiwa] This sake is light and easy to drink, but has a strong taste.You can also feel the sweetness and bitterness, and an elegant and clear scent rises.Please enjoy with fish dishes such as sashimi and grilled fish. […]
Takano Sake Brewery is located in the western part of Niigata City, where snowstorms of grated Siberia dance in winter, near the Sea of Japan, in the area called Kiyama. Ramsar Convention (especially waterfowl life […]] as the 1996th wetland in Japan in May
Takano Sake Brewery is located in the western part of Niigata City, where snowstorms of grated Siberia dance in winter, near the Sea of Japan, in the area called Kiyama. Ramsar Convention (especially waterfowl life […]] as the 1996th wetland in Japan in May
