Kikumasamune Sake Brewing - Hyaku Moku Junmai Ginjo
This is Kikumasamune’s first foray into the premium market in 130 years. Called “Hyaku Moku”, the sake is a junmai ginjo made with 100% Yamada Nishiki grown in Miki City, Hyogo Prefecture. Hyaku Moku has well-balanced richness, ripe fruit, medium body, soft texture and robust umami.
Hyaku Moku pairs well with Italian and French cuisine thanks to its profile resembling a barrel-aged California chardonnay wine.
This is Kikumasamune’s first foray into the premium market in 130 years. Called “Hyaku Moku”, the sake is a junmai ginjo made with 100% Yamada Nishiki grown in Miki City, Hyogo Prefecture. Hyaku Moku has well-balanced richness, ripe fruit, medium body, soft texture and robust umami.
Hyaku Moku pairs well with Italian and French cuisine thanks to its profile resembling a barrel-aged California chardonnay wine.
This is Kikumasamune’s first foray into the premium market in 130 years. Called “Hyaku Moku”, the sake is a junmai ginjo made with 100% Yamada Nishiki grown in Miki City, Hyogo Prefecture. Hyaku Moku has well-balanced richness, ripe fruit, medium body, soft texture and robust umami.
Hyaku Moku pairs well with Italian and French cuisine thanks to its profile resembling a barrel-aged California chardonnay wine.
Details
Junmai Ginjo
Seimaibuai: 59%
720ml
Made in Hyogo
