Japanese custom label natural and fresh wine drinking for sale

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Product Overview

Description





Products Description




Product name
"SUIRYU" Junmai (720ml)
Vendor name
Kubohonke Sake Brewery Limited
Prefecture of production
Nara
Sake category
Junmai
Taste positioning
Rich sake
Dry / Sweet
Very dry
Alcohol degree
15%
Polishing ratio
65%
Sake Meter Value
+11
Acid level
2.1
Sake rice
Gohyakumangoku(Fukui),Nihonbare(Siga)
Yeast starter
Sokujo-moto
Charcoal fining
Yes
Dilution
Diluted
Pasteurisation
Twice
Comment from the manufacturer
"Aging rounds out the flavor with sharp acidity,enhance its umami elememts."


Store in a cool, dark place away from direct sunlight and temperatures above 25°C. Once opened, please drink it as soon as possible.

About Kubohonke Sake Brewery Limited
Kubohonke’s sake can be summed up in 3 points, such as ①Perfect fermentation, ②Traditional method (Kimoto) and ③Aging.
① Perfect fermentation
We cultivate yeasts severely and they continue to ferment until making glucose less in the mash. The sake tastes dry and goes well with dishes.
You can feel fresh next morning after drinking it.
② Kimoto method started about more than 300 years ago and is the natural way to use various microbes activities to survival .
③ Aging gradually makes sake taste round and deep.
The most important thing is that our all sake are made to be enjoyed with meals.






Better temperature to drink:
Tobikirikan
55℃ and more
Atsukan
50℃ before and after
Jokan
45 before and after
Nurukan
40℃ before and after
Hitohadakan
37℃ before and after
Hinatakan
33℃ before and after
Hiya
Room temperature
Suzubie
15℃ before and after
Hanabie
10℃ before and after
Yukibie
5℃ before and after
Mizore
-10℃ before and after


Company Profile




As a total support company,"SAFE and SECURE"
We are a manufacturer of raw materials for garments, and we have started to deal in Japanese sake as a new business.
International Wine Challenge (UK), MILANO SAKE CHALLENGE (Italy),
We carry sake from manufacturers that have won high praise at international competitions, such as Kura Master (France).


0.0157 s.