Mifuku Sanrensei Junmai Daiginjo Red Wataribune Rokugo

The edgy, tasty, full Junmai Daiginjo. PInk berry, light aromas of strawberries, with an umami palatte

Wataribunerokugo

$68.00

Quantity

Savoury & Bodied Sake

These sakes are usually paired with heftier foods, and have a characteristic umami aromas with a pleasant bitter richness on the palate

Yamahai

A sibling of Kimoto, Yamahai is a traditional sake brewing technique that involves creating a yeast starter to make sake. It differs from Kimoto in that it does not require the process of mashing the rice to introduce lactic acid during fermentation, rather relying on the koji or starter to break down the rice slowly
It is characterised with a wilder & gamier profile compared to Kimoto, and often has a more textural profile

Description

The edgy, tasty, full Junmai Daiginjo. PInk berry, light aromas of strawberries, with an umami palatte

Grandfather rice - susceptible to weather, almost went extinct

Type: Sake
Country: Japan
Region: Shiga
Rice: Locally grown Wataribunerokugo
Alcohol Percentage: 17%

Designation: Junmai Daiginjo
Polishing Ratio: 50%
Yeast Variety: Undisclosed
Style: Classic
Tasting Notes: Elegant and smooth with layers of umami and ample acidity that is characteristic to the Wataribune rice varietal

Mifuku Shuzo

Established in 1917, with over 100 years of sake brewing under the same roof, Mifuku Shuzo, having spanned over 3 generations, represents the true character of Shiga-made sake