Японская бутылка ферментированные Сияющие напитки junmai ginjo алкогольные сакэ

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Products Description




Volume
300ml
pcs/cs
12
MOQ
5c/s(60pcs)


Residual rice and rice koji undergo secondary fermentation in the bottle for this sparkling junmai ginjo. The carbon dioxide
produced as yeast ferments natural sugars into alcohol is trapped in the bottle, making this sake sparkle.
It offers a relatively conventional sake experience, with a higher alcohol content of 11%, and is a dry sparkling sake.
The reduced sweetness makes it an excellent meal sake. It can match all kinds of cuisine, including fully flavored Chinese dishes.
Note: Some cloudiness may occur, but this indicates no quality problems.





Alcohol:11%
Rice-Milling rate : 60%
SMV:-18
Acidity:2.4
How to drink recommendation:cool



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.






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