Rosanjin Tokubetsu Junmai Genshu


Rosanjin Tokubetsu Junmai Genshu


Class: Tokubetsu Junmai

Rice: Kyoto Iwai

Rice-Polishing Ratio: 60%

Brewery Location: Kyoto prefecture

Food Pairings: Steamed chicken with ponzu, yakitori with sauce, teriyaki, grilled fish, oden 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 Gokosui water 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 rich, crisp mouthfeel.

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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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