Bunraku Nihonjin no Wasuremono: Junmai
Background
Using active natural micro organisms such as lactic acid bacterium this Yamahai Junmai has been fermented and processed with a great deal of effort.
Special Characteristics
Super Dry & Rich
Rice Variety: Toyama Gohyakumangoku
Sake Meter Value: +2.0
Preferred Serving Temperature:
 |  |  |  |  |
| On-The-Rocks | Chilled | Room Temp | Warm | Hot |
Recommended Serving Vessels: Stemware, Sake Glass, Sake Cup, Masu
Available Sizes
300 mL
Distribution
Nationwide
Location
Region: Kanto
Prefecture: Saitama
Tasting Notes
This sake pours crystal clear. Made with native yeasts, it has an intense nose of yellow apple and poached pear, with floral undertones. On the palate, it’s rich and lush, with flavors of ripe melon and a hint of nuttiness.
Bunraku
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