Легкая отделка здоровый alcolic коммерческий холодильник
- Категории: Sak\u00E9 >>>
- Поставщик: NINKI,INC.
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Описание и отзывы
Характеристики
Products Description
Volume | 300ml | 720ml | 1800ml |
pcs/cs | 12 | 6 | 6 |
MOQ | 5c/s(60pcs) | 5c/s(30pcs) | 5c/s(30pcs) |
This is an aromatic, flavorful sake. It is a drier karakuchi, but not excessively so, with a delicate sweetness and light finish.
This is a delicious junmai daiginjo at a reasonable price.
It is Ninki Shuzo's biggest product, and its flagship label.
In order to preserve the fresh flavor, it is carefully pasteurized only once, and we recommend serving chilled in a wine glass.
Alcohol:15%
Rice-Milling rate : 50%
SMV:+2.0
Acidity:1.8
How to drink recommendation: cool, normal temp.
・The fine SAKE Award,Japan GOLD 2015 2016 2019 2020
・IWC BRONZE 2015
・MILANO SAKE CHALLENGE GOLD 2019
・U.S. National Sake Appraisal SILVER 2018 2020
This is a delicious junmai daiginjo at a reasonable price.
It is Ninki Shuzo's biggest product, and its flagship label.
In order to preserve the fresh flavor, it is carefully pasteurized only once, and we recommend serving chilled in a wine glass.
Alcohol:15%
Rice-Milling rate : 50%
SMV:+2.0
Acidity:1.8
How to drink recommendation: cool, normal temp.
・The fine SAKE Award,Japan GOLD 2015 2016 2019 2020
・IWC BRONZE 2015
・MILANO SAKE CHALLENGE GOLD 2019
・U.S. National Sake Appraisal SILVER 2018 2020
Wooden Fermentation Tanks
All Bottle Aged and Quality Control
All Hand Crafted
Company Profile
We brew year-round to always offer sake at its peak of freshness and flavor.
We brews to match modern tastes, with casual daiginjo, sparkling sake, and sake made to be enjoyed in a wine glass. At the same time, we continue to use traditional wooden fermentation tanks for all our sake (apart from competition brews), and stopped maturing sake in tanks in favor of bottle ageing. All of this is done in pursuit of peak quality.
We brews to match modern tastes, with casual daiginjo, sparkling sake, and sake made to be enjoyed in a wine glass. At the same time, we continue to use traditional wooden fermentation tanks for all our sake (apart from competition brews), and stopped maturing sake in tanks in favor of bottle ageing. All of this is done in pursuit of peak quality.
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