Yuki no Bosha “Cabin in the Snow” Yamahai Junmai Ginjo 1.8L | PU ONLY

Yuki no Bosha “Cabin in the Snow” Yamahai Junmai Ginjo 1.8L | PU ONLY
Yuki no Bosha “Cabin in the Snow” Yamahai Junmai Ginjo 1.8L | PU ONLY

Yuki no Bosha “Cabin in the Snow” Yamahai Junmai Ginjo 1.8L | PU ONLY

Regular price $120.00
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Alcohol Volume : 16%

Rice : Yamada Nishiki | Akita Sake Komachi
Polish : 55%

SMV : +2
Acidity : +1.7 
Yeast : In-house yeast 
Squeezing Method : Yabuta Method
Pasteurised : One time Pasteurised

Point :
Food Pairing : Meat dish, oily food such like tempura or fried dish

Sake description :

Crafted as an unpasteurized, unfiltered, and undiluted expression (muroka nama genshu), this sake opens with dynamic aromas of pineapple, mango, vanilla, and sweet berries, backed by fresh cream and subtle lactic spice. The palate delivers silken umami and nuanced depth, balancing a soft, semi-rich body with a clean, crisp finish.

斎彌酒造の酒造りの特徴は、混ぜない、濾過しない、水を加えない「三内造り」です。微生物が自然のままの環境で酒造りをすることが大切です。
雪の坊舎 山廃純米吟醸酒は、伝統的な山廃仕込みの手法で造られ、花の香りと独特の繊細な味わいが日本酒ファンを魅了します。秋田県産酒こまちと蔵元オリジナルの清酒酵母を使用し、丁寧に醸された貴重なお酒です。何度でも飲みたくなる味わいの無濾過・一度火入れのお酒です。

 

齋彌酒造 | Saiya Shuzou

Sake Spec's

Ingredients : Rice (JAPAN), Water (JAPAN)

Rice : - Yamadanishiki (Hyogo)
- Akita sake Komachi (Akita)

Yeast : Saiya Shuzoten Yeast

Rice Polishing Ratio : 65.0%

Alcohol Volume : 16%

Standard Drinks :

Squeezing method : Yabuta Method

Sake Meter Value : +1.0

Acidity : 1.7

Serving Temperature : - 10-20℃(冷・常温)
- 38℃(ぬる燗)

Recommended Pairing : Meat dishes, oily dishes such as tempura and fries

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