Saké Kyo-Kissui Junmai Ginjô - Saké japonais - Nishikidôri

Ceci est un saké 100% fabriqué à Kyoto, confectionné exclusivement à partir de riz cultivés au sein de la Préfecture de Kyoto, variété «Gohyakumangoku» pour le riz kôji, «Iwai» et «Kyo no Kagayaki» pour le riz à saké utilisé pour la fermentation et le moût, levure originaire de Kyoto «Kyoto no Koto» et l'eau «Ginmei-sui» qui jaillit de l'ancien site de Jurakudai.

SAKE - KOKURYU-Japanese Sake-Officil Website

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This sake is full of natural organic acids and amino acids. This gives it a unique flavor, a lot of complexity, rich and deep fragrances. This sake,

Tokubetsu Junmaï-shu Karaku Ki-Moto sake

GIKYO - Products

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To benefit from the koshu categorization, sake must be matured for at least 3 years. The pale color here suggests aging at cellar temperature (+ 15 °

Minenoyuki Junmai Ginjo sake, vintage 2004

SAKE - KOKURYU-Japanese Sake-Officil Website

Sake

SAKE - KOKURYU-Japanese Sake-Officil Website

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