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|Feature||Junmai ginjo ginrei|
|Country of production||Giappone|
|Ingredients||Riso, malto di riso|
|To be consumed preferably within||Se correttamente conservato il prodotto non ha data di scadenza.|
|Mode of preservation||Conservare il luogo fresco e asciutto al riparo dalla luce diretta del sole|
Junmai ginjo ginrei
Country of production:
This sake has the characteristic of being produced in small batches at low temperatures for a long period of time, resulting in a sake, and sparkling with a great balance of acidity and umami, which is characteristic of the brand. The secret to its elegance and cleanliness in the taste is the traditional style of yeast GINJO, Kumamoto Kobo. This sake goes particularly well with fish dishes seasoned with soy sauce, but its ability in cleaning the mouth and the slight citrus flavor it looks very good even compared to the meat dishes oily. It should be drunk strictly cold.
Rice, rice malt
Mode of storage:
A cool, dry place away from direct light
Attention: the shipping of alcoholic beverages (sake, shochu and Umeshu) is not possible outside of Italy.
Warning: the shipment of alcoholic beverages (sake, shochu and umeshu) is not possible outside of Italy.
Attention: the envoi de boissons alcoolisées (sake, shochu et Umeshu) n'est pas possible en dehors de l'italie.
Advertencia: el envío de bebidas alcohólicas (sake, shochu y Umeshu) no es posible fuera de Italia.