Shirakabegura Kimoto Junmai

Shirakabegura Kimoto Junmai

Saké - Nihonshu - 15,5% - 64 cl

1 review

Characterized by sweet and fluffy rice aromas, Shirakabegura Kimoto Junmai is a sake made according to the traditional process "Kimoto Zukuri" dating from the Edo era which consists of a slow and rigorous brewing.

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€25.00
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Characterized by sweet and fluffy rice aromas, Shirakabegura Kimoto Junmai is a sake made according to the traditional process "Kimoto Zukuri" dating from the Edo era which consists of a slow and rigorous brewing.

Drink fresh or hot, this sake will go wonderfully with fish, chicken or even vegetables (vapors).

For over a century, Takara Shuzo company, famous for its mirin, shochu and sake productions, has been making all of its premium sakes in Nada (Hyogo) at the Shirakabegura brewery, which produces entirely by handcraft.

Détails

Details Shirakabegura Kimoto Junmai

Type

Saké - Nihonshu

Category

Junmai

Producer

Takara Shuzo

Brewery

Shirakabegura

Region

Honshu - Hyogo

Strength

15,5%

Volume

64 cl

Polishing rate

70% (Rice grain remaining)

Rice variety

Gohyakumangoku

Packaging

Bottle only

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Brewery

Brewery Takara Shuzo - Shirakabegura

Founded in 1954 in Nada, the sake brewery was completely renovated and renamed Shirakabegura in 2001 by the Takara Shuzo Group, which specializes in the production of alcoholic beverages.


Combining traditional brewing methods, high quality ingredients and modern equipment, Shirakabegura applies Takara Shuzo's philosophy of respecting the environment and traditions.

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Serve at temperature

Serve at temperature

Reveals all its flavors at room temperature

Citrus

Citrus

Notes of grapefruit, mandarin, yuzu, orange, lemon, ...

Cereals

Cereals

Notes of barley, wheat, rye, corn, malt, hay, ...

White meat

White meat

The right accompaniment for your poultry dishes, kebabs, pork, ...

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5 /5

Based on 1 customer reviews

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Anonymous customer published the 07/01/2022 following an order made on 17/12/2021

5/5

Fut un bon accompagnement pour le repas.

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