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From the difficult, traditional and labor-intensive style of brewing and shubo cultivation known as "Kimoto", this uniquely delicate and umami-rich sake is born. The aroma is reminiscent of freshly picked fuji apples, and the mouthfeel is deliciously soft. This sake was served as ANA's first class sake 2016.
Food Pairings: Fried Chicken "Karaage", Scallop Terrine, Veal Steak, Dishes with Creamy Sauces.
Class: Tokubetsu Junmai
Style: Kimoto
Rice: Miyama Nishiki
Rice-Polishing Ratio: 55%
ABV: 15.8%
Size: 720ml
From the difficult, traditional and labor-intensive style of brewing and shubo cultivation known as "Kimoto", this uniquely delicate and umami-rich sake is born. The aroma is reminiscent of freshly picked fuji apples, and the mouthfeel is deliciously soft. This sake was served as ANA's first class sake 2016.
Food Pairings: Fried Chicken "Karaage", Scallop Terrine, Veal Steak, Dishes with Creamy Sauces.
Class: Tokubetsu Junmai
Style: Kimoto
Rice: Miyama Nishiki
Rice-Polishing Ratio: 55%
ABV: 15.8%
Size: 720ml