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山田穂 (Yamadabo)
Hanagaki Kimoto Junmai
Kikuhime Toku Gin Heisei 19 (2007)
Raw materials: Rice and Koji (Koji mold)
Tasting note: Very rich texture
Kikuhime Tsurunosato Yamahaijunmai BY1 (2019) 山田穂 (Yamadabo)Kikuhime 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