じゅんちょる
Hakusan City, Ishikawa Prefecture/Kikuhime
Tsurunosato, a limited edition sake of Kikuhime Kai, is released on October 1 every year.
It is brewed using the Yamahai method, which is Kikuhime's specialty, and is called the finest of its kind.
Yamadanishiki produced in Yoshikawa-cho, Hyogo Prefecture, is used as the raw material,
It is a high-grade Junmai-shu made with the same amount of time and effort as Daiginjo.
Aged to a golden color, this sake has a delicious flavor.
It is also very satisfying to drink.
To enjoy its sweet caramel-like aged aroma
It is best served at room temperature or lukewarm.
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