HAKUTSURU JUNMAISHU NAMACHOZOSHU
Sake is Japan’s most well-known alcohol. It is brewed using special sake rice, koji (an edible rice mould that serves as the fermenting agent), and sometimes a little brewer's alcohol. A sake's characteristics, including how sweet or dry it is, how light or full bodied it is, and what flavours it evokes, depend on the type of rice and other ingredients used, how much the rice is polished/milled, and what brewing methods have been employed. To explore the wide and varied world of sake, take a look at japancentre.com's extensive Sake selection.
Cool and refreshing aroma, light and mild taste. Brewed with Miya-mizu water. Made by a brief aging period and pasteurization right before bottling. Fresh and light namachozo is characterized by refreshingly cool aroma and mild taste.
|GRAPE TYPE||PURE RICE|