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Semimai Buai (Polishing ratio): 60% (60% remaining)
sensitive and refined taste
This Sake is brewed with "Yamahai" brewing method and under severe temerature control like Ginjo brewig method
Sake Rice: Sankeinishiki and Hitogokochi (produced in Nagano prefecture)
we Yamadasaketen have kept them at the same temperature condition of Kikuhime
Kikuhime Tsurunosato Yamahaijunmai BY28 (2016) Semimai Buai (Polishing ratio): 60%Kikuhime 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
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