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Tasting note: Very rich texture
The filtration method is drip separation without external pressure
Hanagaki Kimoto Junmai
Raw materials: Rice and Koji (Koji mold)
Kikuhime Tsurunosato Yamahaijunmai BY1 (2019) Tasting note: Very rich textureKikuhime Tsurunosato Yamahaijunmai BY1 (2019) 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% Raw materials: Rice