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the aroma of banana and muscat
Please enjoy this Sake with heavy meat dishes
and bitterness
Raw materials: Rice and Koji (Koji mold)
Kikuhime Tsurunosato Yamahaijunmai BY25 (2013) the aroma of banana andKikuhime Tsurunosato Yamahaijunmai BY25 (2013) 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