Alcohol Volume : 15%
Rice : Hattan Nishiki
Polish : 55%
SMV : -1.44
Acidity : 1.9
Yeast : 901
Squeezing Method : Yabuta Method
Pasteurised : Not pasteurised
Point :
Food Pairing : Mushroom dish, Grilled squid with butter
matured the sake that is brewed in the winter and put out over the summer, unpasteurized,''raw''. A rich taste unique to raw aging was born.
The umami is condensed, and it goes well with cheese and other dishes with a strong flavor.
冬に仕込みひと夏超えて出す酒を「火入れ」ではなく「生」で熟成してみました。
生熟成ならではの濃醇な味わいが誕生しました。
旨味が凝縮しており、チーズや味わいの濃いお料理と相性抜群です。

中野酒造 | Nakano Shuzo
Sake Spec's
Ingredients :
Rice :
Yeast :
Rice Polishing Ratio :
Alcohol Volume :
Standard Drinks :
Squeezing method :
Sake Meter Value :
Acidity :
Serving Temperature :
Recommended Pairing :