In the early spring, the sake is extruded with telecentric separation technology, and matured in the tank for the whole summer. The Junmai Ginjo is fruity with rich umami and the mouthfeel is soft and silky.
Daiichi Shuzo, the oldest sake brewery in Tochigi Prefecture with a history of more than 300 years, is using the cutting-edge telecentric separation technology to brew their brand new autumn limited sake. The smell is gorgeous and fruity with the notes of melon, perfectly matched with the umami without any miscellaneous taste. Soft and highly balanced, it is a delicacy in autumn.
- Product information
- How to drink
- Customer reviews
|Record of Awards||-|
|Ingredients||Gohyakumangoku from Toyama Prefecture|
|Rice Polishing Ratio||55%|
|Sake meter value||-0.5|
|With/ without a carton||
Good examples of food pairings are Southeast Asian cuisine, Mexican food, and dishes with Cantonese spicy garlic sauce, etc.