Rosanjin Tokubetsu Junmai


Rosanjin Tokubetsu Junmai


Class: Tokubetsu Junmai

Rice: Kyoto Iwai

Rice-Polishing Ratio: 60%

Brewery Location: Kyoto prefecture

Food Pairings: Grilled Spanish mackerel marinated in shio koji, sashimi, Dashi-maki tamago etc.

Tasting Notes: The Rosanjin series by Higashiyama brewery uses, Iwai, a rare sake rice produced in Kyoto, polished down to 60% (ginjo standard) and the famous water Fushimizu of Fushimi, Kyoto to create this Tokubetsu Junmai sake. The alcoholic content is brought down to give the sake a smoother body yet maintaining its characteristic umami and solid dryness.

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Brewery: Higashiyama Sake Brewing
Founded: 1945

Profile: The brewery inherited the history and tradition of sake from generations of brewers and uses selected ingredients to brew sake that is rich in umami. Their aim is to make sake that is delicious.

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