Kikuhime Tsurunosato Yamahaijunmai BY25 (2013) Tasting note: Rich texture

Tasting note: Rich texture

Raw materials: Rice (produced in Toyama) and Koji (Koji mold

Hand crafted Tokubetsujunmai brewed with Sakanishiki which was caltivated by farmers who have special contract with the brewery

Volume: 720ml (per bottle)

Please enjoy this Sake at room temperature or slightly warmed

Kikuhime Tsurunosato Yamahaijunmai BY25 (2013) Tasting note: Rich textureKikuhime Tsurunosato Yamahaijunmai BY25 (2013) This Sake received gold medal at IWC (International Wine Challenge) in 2007. This Sake is brewed with "Yamahai" brewing method and under severe temerature control like Ginjo brewig method. This Sake's concept is "vintage" and "aging". You can enjoy the differences between vintages. Please enjoy this Sake at room temperature or slightly warmed. Volume: 720ml (per bottle) Alcohol %: 16% to 17% Raw