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Akishika Shuzō Nose
The method by which this sake is made, as well as its taste, are extremely rare these days, as they represent a much older type of sake. The rice is polished only 10% and only natural yeast is utilised, resulting in a very strong rice bran taste and lact
Made from a local variety of organically grown rice, and aged initially, for about half a year, at room temperature, this medium-bodied dry namazake (unpasteurized ) has a unique ricy, earthy aftertaste.
Back! Flagship sake of Akishika. Organic Yamadanishiki rice, long-matured, slow-brew ginjō sake. Simply outstanding.
This sake is the representative of Tentaka, the brewery with the largest line-up of ceritfied organic sake. Soft, but with plenty of acidity, umami and earthiness to make for a very rewarding sake. Slightly dry it is a perfect accomplishment for a wide ra