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sensitive and refined taste
Brewing method is Kimoto
This Sake is brewed with "Yamahai" brewing method and under severe temerature control like Ginjo brewig method
"Ni" means "to" or "into" in English
Kikuhime Toku Gin Heisei 19 (2007)
Kikuhime Tsurunosato Yamahaijunmai BY28 (2016) sensitive and refined tasteKikuhime Tsurunosato Yamahaijunmai BY28 (2016) 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