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tokubetsu junmai

  1. Morito Juichi Masamune Tokubetsu Junmai Kaede

    Sake Morito Juichi Masamune Tokubetsu Junmai Kaede

    This is the autumn version of Morito Brewery's Tokubetsu Junmai. It is made of Gohyuakumangoku and is milled done to 60%. About the brewery: Morito Brewery (森戸酒造株式会社) is located in Higashiizumi, Yaita City, Tochigi Prefecture, an area blessed with clear and abundant underground water and a...
  2. Nambu Bijin Tokubetsu Junmai

    Sake Nambu Bijin Tokubetsu Junmai

    The brewery describes the Nanbu Bijin Tokubetsu Junmai (南部美人特別純米) as one of its regular sake, made of local Iwate Ginotome sake rice. It has a refreshing aftertaste with a soft/light flavour and delicate umami flavour. In 2017, the Nanbu Bijin Tokubetsu Junmai won the title "Champion Sake of...
  3. Gyokusendo Minogiku Tokubetsu Junmai

    Sake Gyokusendo Minogiku Tokubetsu Junmai

    The Gyokusendō Tokubetsu Junmai Hiyaoroshi (玉泉堂 特別純米酒 冷やおろし) is made from Hidahomare rice grown in Gifu Prefecture and polished to 58%. Junmai Ginjō sake is brewed in the spring and slowly matures in the brewery's cold storage. It has a soft mouthfeel and brings out the best of Hidahomare...
  4. Taikan Tokubetsu Junmai

    Sake Taikan Tokubetsu Junmai

    Taikan Tokubetsu Junmai (太冠特別純米酒) is made of Yamadanishiki rice that is milled down to 60%. It has a deep flavour with a slightly savoury aroma and a smooth texture; somewhat dry. It can be served cold, but it is best served lukewarm to enhance its umami and spiciness. Its shade is slightly...
  5. Hanaharu Nojun Junmaishu

    Sake Hanaharu Nojun Junmaishu

    Hanaharu Nojun Junmaishu (濃醇純米酒) is made of "Maihime", rice from Aizu, by aging at low temperature. A nojun junmaishu with a perfect balance of acidity. The brewery describes it as medium dry with a calm fragrance. Best served hot, lukewarm, at normal temperature, or cold. Awards: Slow Food...
  6. Tanaka Kimoto Manutsuru Tokubetsu Junmai

    Sake Tanaka Kimoto Manutsuru Tokubetsu Junmai

    The Tanaka Kimoto Manutsuru Tokubetsu Junmai (真鶴生モト特別純米酒) is produced of Kura no Hana (蔵の華), a shuzokotekimai (brewing rice) native to Miyagi Prefecture that was registered in 2000, polished down to 60%. For its Tokubetsu Junmai, Tanaka Shuzou employs the traditional kimoto method (see below)...
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