Making lavish use of Yamadanishiki and local Gohyakumangoku rice varieties considered optimal for sake production, time-honored traditional techniques are utilized to brew Kitanosho Ginjo Echizen. This is a refreshing and dry sake with the soft, fresh fragrances and flavors of Western pears and green bamboo. It is the perfect companion for fish and shellfish of the Japan Sea, such as northern shrimp, Echizen crabs, and sea bream. It was given the name \\\\\\\"Echizen\\\\\\\" as a representative sake of Fukui Prefecture.
| Rice Used 1 | Yamadanishiki |
|---|---|
| Rice Used 2 | Hyakumangoku |
| Milling% | 55% |
| Alcohol% | 15% |
| Sake Meter Value | +5 |
| Acidity | 1.3 |
|---|---|
| Sweet/Dry(sake type) | Slightly dry/crisp |
| Volume | 720ml, 1800ml |
| Serving Methods | Room temperature, chilled |
| Mathing Foods | Sshimi, tempura |
県産米の五百万石を60%まで磨いて吟醸作りした純米新酒です。軽やかな味とスッキリした香りです。
3月までの発売予定です。
Making lavish use of Yamadanishiki and local Gohyakumangoku rice varieties considered optimal for sake production, time-honored traditional techniques are utilized to brew Kitanosho Ginjo Echizen. This is a refreshing and dry sake with the soft, fresh fragrances and flavors of Western pears and green bamboo. It is the perfect companion for fish and shellfish of the Japan Sea, such as northern shrimp, Echizen crabs, and sea bream. It was given the name \\\\\\\"Echizen\\\\\\\" as a representative sake of Fukui Prefecture.
契約栽培した「吟吹雪米」を使用し、小仕込みで蔵内保存酵母で醸した、自然の味を生かした香り豊かなスッキリした喉こしの純米大吟醸です。
ワイングラスでおいしい日本酒アワードで最高金賞を受賞。
40℃のヌル燗でもお楽しみいただけます
