| Weight | N/A |
|---|---|
| Sizes | N/A |
| Type of sake | |
| Brewery | Kawanishiya |
| Prefecture | kanagawa |
| Vintage | 2017, 2016 |
| Volume | 1.8l, 72cl |
| Alcohol | 15,8% |
| Temperature | 55-60°C |
| Method | Sokujo moto |
| Junmai | Yes |
| Ingredients | medium hard water, Kome- Koji, Levures, Riz |
| Type of rice | Yamada-Nishiki |
| Origin of rice | Tokushima prefecture |
| Yeast | Nanago n°7 |
| Komekoji | 20,8% |
| Pasteurization | |
| Polishing | 60% |
| Reduction | Yes, quantity not communicated by the brewer |
| Filtration | Micro filtration papier |
| Maturation | 2 ans minimum |
| Press | |
| Nihonshudo | +5,5 |
| Sando | 1,4 |
| Aminosando | 1 |
| Eau | 108 PPM |
Tansawasan Reyho Junmai
53,00 € – 108,00 €
This sake, made not far from Mount Fuji, develops a framework of extreme finesse and complexity, combining floral aromas (rose, rosehip, violet) and fruitiness (hazelnut). They blend and counterbalance the syrupy texture of the yakitori skewers, which are as if spurred on by the minerality of the sake. yakitori qui sont comme aiguillonnées par la minéralité du saké.
– Pairing : yakitori skewers
