KID JUNMAISHU – 1800ML
KID Junmaishu sake is done according to the ‘binkan hiire’ method: sake is bottled but the bottles are not completely closed. First, they are heated to +65°C. This weak pasteurization preserves taste and fragrances to the beverage as well as a beautiful freshness. The types of rice used are gohyaku mangoku (50% polishing) and kakemai (60% polishing) varieties.
This sake is characterized by fresh and round notes, with a powerful nose of ripe banana. It expresses a beautiful sweetness and a nice lightness.