2004 Kitanosho
Sake Junmai Ginjo
Raw material: Yamada Nishiki, Gohyakumangoku
Rice polishing ratio: 55%
Alcohol content: 16.5 percent
Sommelier's comment
13 ℃ constant temperature tank storage Yamada Nishiki and Junmai Ginjo, which is made by polishing Gohyakumangoku from Fukui prefecture to 55%, are aged at a constant temperature of 13 ℃ for 15 years. The sweet and gorgeous scent of ripe pear and the refreshing spice scent of cardamom are mixed and very mellow.
Brewer: Funaki Shujo
Founded 1866 Fukui City, Fukui Prefecture
Funaki Shujo uses the underground water of the Kuzuryu River, which flows from the famous Hokuriku mountain, Mt. Haku. Rice fields spread all around the brewery, and in the fertile countryside, you can get good quality rice such as Gohyakumangoku, which is suitable for sake brewing. We have repeated every year to make beautiful sake that is easy to match with dishes, mainly pure rice sake, with small handmade preparations.
Raw material: Yamada Nishiki, Gohyakumangoku
Rice polishing ratio: 55%
Alcohol content: 16.5 percent
Sommelier's comment
13 ℃ constant temperature tank storage Yamada Nishiki and Junmai Ginjo, which is made by polishing Gohyakumangoku from Fukui prefecture to 55%, are aged at a constant temperature of 13 ℃ for 15 years. The sweet and gorgeous scent of ripe pear and the refreshing spice scent of cardamom are mixed and very mellow.
Brewer: Funaki Shujo
Founded 1866 Fukui City, Fukui Prefecture
Funaki Shujo uses the underground water of the Kuzuryu River, which flows from the famous Hokuriku mountain, Mt. Haku. Rice fields spread all around the brewery, and in the fertile countryside, you can get good quality rice such as Gohyakumangoku, which is suitable for sake brewing. We have repeated every year to make beautiful sake that is easy to match with dishes, mainly pure rice sake, with small handmade preparations.
