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Tsukimizu no ike Junmaiginjo (72cl)
- Inomata Sake Brewing
- Junmai Ginjo
- SEIMAIBUAI (amount of rice left after milling)
- Itoigawa (Niigata)
- Rice variety
- Gohyaku Mangoku
- Alcohol content
- Bottle size
- Sando (acidity)
- Drinking temperature
- Keep in a cool place and away from light. Sake has no expiration date, but we recommend drinking it within one month of purchase to get the most out of its flavors.
Pasteurized in bottles and then cooled immediately after extraction, this sake is left to age for 1 year and sold independently of the brewing schedule. It is a sake for which care has been taken not to depend on yeasts to achieve natural maturation of taste and smell, resulting in a lack of extravagance and an increased perception of the characteristics of the mature Gohyakumangoku rice. We are convinced that this Junmai Ginjo sake will make you understand from the very first sip all the care invested in its elaboration.
Pairings : Japanese sea bass oysters fraîches, filet
Founded in 1890, the Inomata Brewery is located in Itoigawa, on the shores of the Sea of Japan.
The master brewers choose and grow the sake rice they want for their sake themselves. To this rice, which has benefited from an adequate climate and the waters of the Hayakawa plains, they add underground spring water for the production of sake, with a single objective: to make sake that is more and more delicious as you drink it.
Since its creation, Inomata has continued the tradition of sake produced by the climate, water, soil and know-how, while maintaining a sense of innovation, for sake that meets the requirements of master brewers and consumers.
Consume in moderation.
Alcohol should not be consumed by pregnant women.