Japanese wine sake 750ml 720ml 1.8L
US $36.00-$39.00
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Class | Name | Milling Rate | Description | ||
First | Dai-ginjoshu | 50% or less | Sake made by grinding white rice with a retention rate of less than 50 percent , adding water and rice koji. Naturally fermented,no distilled spirits or alcohol added, delicate and soft taste. | ||
Second | Ginjoshu | 60% | Sake made using white rice, which has been milled so that 60% or less of the grain remains. Naturally fermented, without the addition of distilled spirits or alcohol. | ||
Third | Junmaishu | 60-70% | Sake made only from white rice , rice koji,and water. It tends to have a mellow bouquet and a rich, smooth flavor. Naturally fermented, without the addition of distilled spirits or alcohol. | ||
Forth | Honjozoshu | 60-70% | Sake made using white rice whish has been milled so that 60-70% of the grain remains, along with rice koji , a bit of distilled or table alcohol and water.The market mainstream mass sake, belongs to the mid-range wine. |
Product name | Japanese sake | ||||||
Serving suggestion | drinking | ||||||
Shelf life | 5 years | ||||||
Specification | 250ML/bottle |
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