Assertive Citric Acid Flavors Japanese Hot Cooking Rice Sake
- Category: Sak\u00E9 >>>
- Supplier: NINKI INC.
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Product Overview
Description
Products Description
Volume | 720ml |
pcs/cs | 6 |
MOQ | 5c/s(30pcs) |
This sake does not have the woody aromas of a cask-aged sake.
This is made from a 50/50 mix of white and yellow koji, and fermented in wooden tanks rather than enameled metal ones.
This is made from a 50/50 mix of white and yellow koji, and fermented in wooden tanks rather than enameled metal ones.
Most sake is made by adding lactic acid in the starter to suppress harmful bacteria, but white koji creates its own acid so no more is needed.
This sake is then bottled for maturation to minimize oxidation.
This is a new kind of sake, with a delicacy and fine-texture not found in metal-tank fermented sake, and assertive citric acid flavors.
Alcohol:16%
Rice-Milling rate : 60%
SMV:-0.5
Acidity:1.7
How to drink recommendation: cool, normal, hot temp.
・KURA MASTER GOLD 2017 2018
This is a new kind of sake, with a delicacy and fine-texture not found in metal-tank fermented sake, and assertive citric acid flavors.
Alcohol:16%
Rice-Milling rate : 60%
SMV:-0.5
Acidity:1.7
How to drink recommendation: cool, normal, hot temp.
・KURA MASTER GOLD 2017 2018
Wooden Fermentation Tanks
All Bottle Aged and Quality Control
All Hand Crafted
Company Profile
We brew year-round to always offer sake at its peak of freshness and flavor.
We brews to match modern tastes, with casual daiginjo, sparkling sake, and sake made to be enjoyed in a wine glass. At the same time, we continue to use traditional wooden fermentation tanks for all our sake (apart from competition brews), and stopped maturing sake in tanks in favor of bottle ageing. All of this is done in pursuit of peak quality.
We brews to match modern tastes, with casual daiginjo, sparkling sake, and sake made to be enjoyed in a wine glass. At the same time, we continue to use traditional wooden fermentation tanks for all our sake (apart from competition brews), and stopped maturing sake in tanks in favor of bottle ageing. All of this is done in pursuit of peak quality.
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