Junmai Ginjo Kimoto Kamaya Shinpachi Red Label　720ml

Junmai Ginjo Kimoto Kamaya Shinpachi Red Label　720ml

¥1,540
¥1,540
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Using sake rice sake musashi with ambient lactic acid kimoto, 4 years matured in bottle, it took double amount of time to ferment the sake compared to they typical sokujo method, with the Kimoto method of Temoto, Motozuri with effort. Sake Musashi sake rice's characteristics is it dissolves well and the characteristics of the sake rice brings the taste variety and the balance of the taste is charming. If you drink warm, the taste expands and you can try pairing with different food. It is sake which you won't get tired of drinking.

Rice

Sakemusashi 60%

Toji

Hiroaki Matsunuma

Alcohol

18

SMV

1.7

Amino acid

2.2

Aminoacidity

2.3

Serving Recommendation

【Meat Dishes】◎ 【Fish】◎ 【Vegetables】◎

Type

【MEDIUM】◎

Tasting

【SEMI DRY】◎

Temperature

【chilled】○ 【room】○ 【warmed】◎ 【hot】◎

Characteristics

Using sake rice sake musashi with ambient lactic acid kimoto, 4 years matured in bottle, it took double amount of time to ferment the sake compared to they typical sokujo method, with the Kimoto method of Temoto, Motozuri with effort. Sake Musashi sake rice's characteristics is it dissolves well and the characteristics of the sake rice brings the taste variety and the balance of the taste is charming. If you drink warm, the taste expands and you can try pairing with different food. It is sake which you won't get tired of drinking.