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Alcohol Volume : 15%
Rice : Miyama Nishiki
Polish : 50%
SMV : -1
Acidity : 1.6
Yeast : Yamagata KA
Squeezing Method : Undisclosed
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Food Pairing : White Fish, Prawn Tempura, Stewed beef tendon
This Junmai Daiginjo is crafted with the sake rice variety Miyama Nishiki, cultivated and produced locally in the Shonai City area by contracted farmers. Its balanced composition and modest yet refreshing aroma are complemented by an elegant acidity, resulting in a clean sake with a good balance of acidity that pairs well with a variety of dishes.
地元庄内市の契約農家が栽培・生産した酒米品種「美山錦」を使用した純米大吟醸。バランスのとれた構成と控えめで爽やかな香りに上品な酸味が加わり、様々な料理と相性の良い酸味のバランスがとれたすっきりとしたお酒です。
楯野川酒造 | Tatenokawa Shuzo
Sake Spec's
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"Umeshu" is a fruit liquor representative of Japan, which is brewed with great care by a sake brewery by soaking plums in shochu or sake. Plum wine (Umeshu) with a faint acidity, rich aroma, and relatively low alcohol content is a very popular and easy-to-drink liquor.
A fruit liqueur is made mainly from fruit pulp, peel, and juice.
There are a wide variety of types, and it is used as an ingredient for cocktails and confectionery. The flavour is mild and very familiar, and you can enjoy it straight or in a simple way such as with soda.
Try out our very own Sake Home delivery Webiste! Wide range of Umeshu, Sake, Beer, Fruit Liqueurs, Shochu, Wine and more!
