SAKURAMASAMUNE
Bonds Well with Beef
Bonds Well with Beef
Sake Type (designation) Junmaiginjo (Kimoto)
Rice Yamadanishiki (from Hyogo)
Rice Polishing Ratio 60%
Alcohol Content (by volume) 15.5%
Sake Mater Value +2.0
Acidity 1.80
sweet
middle
medium dry
dry
5C
(41F)
10C
(50F)
15C
(59F)
20C
(68F)
35C
(95F)
40C
(104F)
45C
(113F)
50C
(122F)
@@"Bonds Well with Beef" is junmaiginjo-shu which uses Yamadanishiki in Hyogo (one of the best types of rice for brewing sake), and brewed with our own seed malt and in a classic method called "kimoto". It bonds well with beef which is a famous food in Kobe.
@@It can be enjoyed with the full-bodied and mellow tastes that harmonize well with various flavours of beef.

Back to Product Information

Back to Top