2004 Kitanosho
Sake Junmai Ginjo raw material rice: Yamada Nishiki/Gohyakumangoku rice polishing ratio 55%
Alcohol content 16.5 degrees
Alcohol content 16.5 degrees
13℃ constant temperature tank storage
Sommelier's comment
Junmai Ginjo, which is made by polishing Yamada Nishiki and Gohyakumangoku from Fukui Prefecture to 55%, is aged for 15 years at a constant temperature of 13 degrees Celsius. The sweet and gorgeous scent of ripe pears and the refreshing spice scent of cardamom mix together for a very mellow scent.
Brewed by: Funaki Sake Brewery
Founded in 1866 Fukui City, Fukui Prefecture
Funaki Sake Brewery uses underground water from the Kuzuryu River flowing from Mt. Hakusan, a famous mountain in Hokuriku. The rice fields surrounding the brewery are fertile, and high-quality rice such as Gohyakumangoku, which is suitable for sake brewing, can be harvested. With a small batch of hand-made sake, we have continued to produce beautiful sake that is easy to pair with food every year, mainly using Junmai sake.
Sommelier's comment
Junmai Ginjo, which is made by polishing Yamada Nishiki and Gohyakumangoku from Fukui Prefecture to 55%, is aged for 15 years at a constant temperature of 13 degrees Celsius. The sweet and gorgeous scent of ripe pears and the refreshing spice scent of cardamom mix together for a very mellow scent.
Brewed by: Funaki Sake Brewery
Founded in 1866 Fukui City, Fukui Prefecture
Funaki Sake Brewery uses underground water from the Kuzuryu River flowing from Mt. Hakusan, a famous mountain in Hokuriku. The rice fields surrounding the brewery are fertile, and high-quality rice such as Gohyakumangoku, which is suitable for sake brewing, can be harvested. With a small batch of hand-made sake, we have continued to produce beautiful sake that is easy to pair with food every year, mainly using Junmai sake.
