• Toyobijin Junmai Ginjo Oo-Karakuchi (Premium Dry) 1.8L from Yamaguchi Prefecture Sumikawa Brewery
  • Toyobijin Junmai Ginjo Oo-Karakuchi (Premium Dry) 1.8L from Yamaguchi Prefecture Sumikawa Brewery
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Description of Toyobijin Junmai Ginjo Oo-Karakuchi (Premium Dry) 1.8L from Yamaguchi Prefecture Sumikawa Brewery

*It may differ from pictures in color. *Kindly note that the design may change slightly. *Because of the dyeing method, a white part may remain, and the traces of the needle may be seen. The popularity of local sake Touyoubijin is Maekake (apron). It has a brilliant red color! Izakaya seems to use it as a uniform or displayed in the store. It also advertises the Touyoubijin sake. Size: 46cm length, 55cm width There is a picture on the back side. It is a prefix that sake stores and the rice shops favor well. It also has a part that helps reduce the burden at the waist.

Product Name: Michisakari Junmai Daiginjo 1.8L Origin: Tajimi City, Gifu Prefecture Characteristics of the production area: Rice is thoroughly polished over time. Since the quality of rice is different according to the weather of the particular time, each rice is examined efficiently. Sake brewing begins with soaking rice with water. Then after steaming it for about 50 minutes, water is moderately absorbed. Yeast is then sprinkled on the rice to breed koji. Add water to the koji and steamed rice and mix them and leave for over 2 weeks for the yeast to cultivate. Transfer the finished "original" to a large tank and mix the koji, steamed rice, and charged water in three times. When moromi appears at the target alcohol quality, it will be moved to "second" promptly and squeezed. For Michisakari, the aging period is about 6 months to 1 year, and shipping is done after the taste of alcohol has stabilized. Uses domestically produced rice. Taste: Fruity aroma and acidity Manufacturer's History: Established during the An'ei period (1772 - 1781) Brewery: Michisakari Co., Ltd. Features: Its well-balanced taste and acidity complement the taste of food. It has a gentle ginjo aroma, a soft umami that spreads, and a refreshing and crisp aftertaste. When served cold, a sharp and tasty flavor appears due to the malic acid. When warm, its softness expands and feels smooth and sleek on the throat. The refrshing acidity tightens the taste of various Japanese and Western cuisines like steaks. It is a pure rice liquor that is compatible with Japanese food like sashimi with delicious seasoning. Suitable food: Sashimi, hotpot dishes

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