TEZUKURI JUNMAISHU MITSUTAKE

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.

Product specifications

Alcohol
15 %
Polishing Ratio
50 %
Rice(raw materials)
Yamada Nishiki,
Yume Shizuku
Volume
720 ml
Per case
6 bottle
Minimum order
10 cases

Paring

  • Yakiniku
  • Yakitori

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 cases

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TEZUKURI JUNMAISHU MITSUTAKE

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Brewery Info

Brewery
MITSUTAKE SHUZOJO CO., LTD.
Year of establishment
1955 / Established in 1688
Location
2421 Hamacho Otsu, Kashima City, Saga
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