Tony
The light sweet aroma, the sweetness that spreads as soon as it hits the palate, and the rounded aftertaste that doesn't just linger and doesn't feel spicy, made it a quintessential popular sake.
Japanese>English
n.t021209
Tosa City, Kochi Prefecture.
Kameizumi Shuzo.
Japanese>English
n.t021209
Osaki City, Miyagi Prefecture.
Shinzawa Brewery.
Japanese>English
n.t021209
Morioka City, Iwate Prefecture.
Akabu Shuzo.
Japanese>English
n.t021209
Fukui City, Fukui Prefecture.
Tsuneyama Sake Brewery.
Japanese>English
n.t021209
Yokote City, Akita Prefecture.
A-Sakura Sake Brewery.
Japanese>English
n.t021209
Kurihara City, Miyagi Prefecture.
Hagino Sake Brewery.
Japanese>English
n.t021209
Minamiaizu-cho, Minamiaizu-gun, Fukushima Prefecture.
Hanaizumi Sake Brewery.
Japanese>English
小林 史明
天ぶ
kemu
Raw Rice Rice (domestic) Rice Koji (domestic)
Ingredients Rice Yamadanishiki 20% of koji rice from Fukui Prefecture Kake rice 80% of Gomangoku from Fukui Prefecture
Rice polishing ratio: Koji rice 50%, Kake rice 60%
Alcohol content between 16 and 17 degrees.
Light on the palate and with a strong aftertaste. Lightly soured, without any hindrance.
Japanese>English