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Sake Zuikan Junmai Ginjo Kimoto 720ml (16% VOL.)

370

36,30 € tax incl.

Description: It is a un sake made with a traditionnal barrel fermentation process called «kimoto». In this ancestral process the lactic acid needed to ferment the sake comes from bacterias. It is a «junmai» sake, which means the acohol was only produced using fermentation. Moreover, «ginjo»:  grains of rice have been polished to the point that only under 60% of the grain is left. 

Alcohol by volume: 16%

Flavor: Sweet, with a nice acidic taste. 

Pairing: This sake goes specially well with fermented products such as cheese or with fish and shellfish rich in taste like seriola or oysters. It can be enjoyed throughout the meal. 

Serving temperature: Chilled or at rooom temperature (10°-45°)

Ingredients: Rice, koji, water. 

Preservation: Store in a cool, dark and dry place.

Origin: Japan

Shelf life: -

Glass bottle

Excessive drinking is dangerous for the health, alcoholic beverages should be consumed with moderation. Expecting mothers should not consume alcoholic beverages.

The sale of alcohol to minors is prohibited.
By placing an order on this website, you certify to be of the legal age and legally competent to purchase alcoholic beverages.

Yamaoka Shuzo brewery, located in Hiroshima Prefecture, perpetuates a brewing method passed down since the middle of the 18th century in the region. This method involves the use of a water harder than the typical water in Hiroshima, Arita’s spring water and a particular rice, “Kame no o”. The brewery got involved in the restoration of this so-called mysterious rice that requires efforts in its cultivation and its brew. After a traditional pressing, the sake rests for a while before being sold so that people would “drink the sake during the period it tastes best.”

!Événement :

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