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and bitterness
Please enjoy this Sake with heavy meat dishes
Koji (Koji mold) and Sake (Rice produced in Japan)
The limited number of aged Sake is carefully selected
Kachikoma Honjikomi (Tokubetsuhonjozo)
Kikuhime Tsurunosato Yamahaijunmai BY25 (2013) and bitternessKikuhime Tsurunosato Yamahaijunmai BY25 (2013) This Sake received gold medal at IWC (International Wine Challenge) in 2007. This Sake is brewed with "Yamahai" brewing method and under severe temerature control like Ginjo brewig method. This Sake's concept is "vintage" and "aging". You can enjoy the differences between vintages. Please enjoy this Sake at room temperature or slightly warmed. Volume: 720ml (per bottle) Alcohol %: 16% to 17% Raw