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Kikuhime Tsurunosato Yamahaijunmai BY25 (2013) 7 yeast is used in

SKU: 75378005395

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USD1100.00 USD1128.00

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Kikuhime Tsurunosato Yamahaijunmai BY25 (2013) 7 yeast is used inKikuhime Tsurunosato Yamahaijunmai BY25 (2013) This Sake received gold medal at IWC (International Wine Challenge) in 2007. This Sake is brewed with "Yamahai" brewing method and under severe temerature control like Ginjo brewig method. This Sake's concept is "vintage" and "aging". You can enjoy the differences between vintages. Please enjoy this Sake at room temperature or slightly warmed. Volume: 720ml (per bottle) Alcohol %: 16% to 17% Raw

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Description

7 yeast is used in almost Kuramoto in Japan

The alcohol percentage of Japanese Sake is around 15 to 17 % in average

Volume: 720ml (per bottle)

Raw materials: Rice (produced in Toyama) and Koji (Koji mold

Kikuhime Tsurunosato Yamahaijunmai BY25 (2013) 7 yeast is used inKikuhime Tsurunosato Yamahaijunmai BY25 (2013) This Sake received gold medal at IWC (International Wine Challenge) in 2007. This Sake is brewed with "Yamahai" brewing method and under severe temerature control like Ginjo brewig method. This Sake's concept is "vintage" and "aging". You can enjoy the differences between vintages. Please enjoy this Sake at room temperature or slightly warmed. Volume: 720ml (per bottle) Alcohol %: 16% to 17% Raw

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