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Yamatoshizuku山廃純米酒
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robertpark41
Only rice for sake brewing grown under contract around the brewery is used. This junmai-shu is made using the traditional Yamahai brewing method, which produces a deep umami flavor. It has a smooth flavor at room temperature, and the acidity is brilliant when heated. Rice polishing ratio 60%. Alcohol content 16.0-16.9%. Sake Meter +7 Acidity 1.4 Recommended drinking temperature 10-15°C or 40-50°C 4.0/5.0
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