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.

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