Kizakura Yamahai Sake // paychek.site
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Kizakura is one of the most famous sake brewers from Kyoto, Japan. Yamahai Jikomi is a traditional slow fermentation technique process at low temperatures with extra time and care. Which gives this sake width & depth in a flavour and semi dry taste with a good amount of acid. Kizakura Yamahai is a perfect matching sake with any Japanese dishes. Sake is an alcoholic beverage made most famously in Japan. Like wine, sake is a varied category, running the gamut from light, inexpensive examples to rich, complex styles, with the variety of rice and the qual. Stores and prices for 'Kizakura Yamahai Sake' prices, stores, tasting notes and market data. Sake is an alcoholic beverage made most famously in Japan. Like wine, sake is a varied category, running the gamut from light, inexpensive examples to rich, complex styles, with the variety of rice a. Stores and prices for 'Kizakura Yamahai Sake' tasting. A fantastically affordable sake for drinking every day, Kizakura Yamahai Jikomi is a staple in Japanese restaurants, and for good reason. Best drunk warm, this slightly.

Kizakura Junmai sake, fiore all'occhiello dell'antica brewery di Kyoto Sapore secco e fragrante, si sposa bene con piatti ben cucinati, per esempio sugo di carne, hamburger, costolette di maiale fritto, etc. Kizakura has become a nationallyrenowned brand, and the same can be said for the Kizakura corporate brand character, the Kappa. The company produces three well-known sake brands: Karakuchi Ikkon, Kimoto Yamahai and Honzukuri. Kizakura Yamahai Shikomi Nama chozoshu Sake. Fushimi-ku, Kyoto, Japan. Style: Saké - Namasaké. Brewed by: Kizakura Sake Brewing Co. Ltd. 14.0%. ABV-IBU. 420. Est. Cal. 黄桜 山廃仕込生貯蔵酒 Rice Polishing Ratio 70% SMV 1 Acidity 1.3 Amino Acids 1.2. Served in. Guinomi Masu Ochoko. Kizakura is one of the most famous sake brewers from Kyoto, Japan. Width & depth in a flavour and semi dry taste with a good amount of acid, perfectly matching any Japanese dishes. Kizakura Yamahai is a perfect matching sake with any Japanese dishes with any drinking temperature. For example, cold sake for sushi & sashimi, room temperature sake with cheese & nuts and warm sake with strong flavoured dishes such as wagyu steak or teriyaki chicken. This is an absolute sake for everyone & everyday.

Being new to sake, I chanced trying the Kizakura - and glad I did. I prefer drinking sake warm during the winter months and it goes very well with most dishes. There's a delicate sweetness about this sake that I enjoy very much. I have tried more expensive bottles - but this is definately my 'go to' choice. This special Junmai is made from king of sake rice "Yamadanishiki", fermented for 4 weeks twice longer than usual sake making under Yamahai brewing method with Kizakura's Toji master brewer Mr. Shigeo Takakura's experience & his strong passion for sake making fully infused.

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