The ingredients are koji rice and Yamada Nishiki from Saga Prefecture, and the kakemai is rice from Saga Prefecture, both of which are polished to 50%. Although it is a reasonably priced Junmai sake, it is fermented at a low temperature in the Ginjo process and is made using the traditional method of making koji, which takes the same effort as Daiginjo sake. This is a handmade junmai sake that is characterized by the concentrated flavor of the rice due to the aromatic fermentation achieved through careful fermentation.
Yakiniku and Yakitori pair very well with TEZUKURI JUNMAISHU MITSUTAKE. It is the perfect pairing to enhance each other's flavors. While TEZUKURI JUNMAISHU MITSUTAKE is delicious on its own, we hope you will experience a delightful synergy with these foods.
Size variations
Volume720 ml
Per case6 bottle
Minimum order10 case
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TEZUKURI JUNMAISHU MITSUTAKE
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