Sōtenden Junmai Daiginjō
This Junmai Daiginjō is made with 100% quality rice specially intended for sake production, from Kesennuma. Slowly fermented at low temperatures during the harsh winter, it is distinguished by its floral and fruity aromas. On the palate, it offers a soft texture with a harmonious balance of umami and a subtle sweetness. The finish is clean and sharp.
Ingredients- Rice :
- Koji: Kuranohana Origin: Miyagi
- Must: Kuranohana Origin: Miyagi
- Prefecture : Miyagi
- Polishing : 45%
- Fermentation : Sokujo
- Classification : Junmai Daiginjo
- Water hardness : Soft
- Yeast : MiyagiB
- Toji : Nanbu Toji
- Palate : Sweet
- Fragrance : Floral and apple aromas
- Accompaniments : Foie gras terrine, scallop carpaccio, etc.
- Serving temperature : Room temperature and cool
- Storage : Refrigerator
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