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- SHO CHIKU BAI SHIRAKABEGURA KIMOTO JUNMAI
SHO CHIKU BAI SHIRAKABEGURA KIMOTO JUNMAI(KyotoHyogo)
| Specially designated name | Junmai-shu | |
|---|---|---|
| Type | Warning: Attempt to read property "name" on false in /home/xb483848/nihonshu-search.com/public_html/wp-content/themes/opinion_tcd018-child/single-product.php on line 106 |
|
| Material Rice | Gohyakumangoku | |
| Polishing ratio | 70% | |
| Alcohol | 15度 | |
| Sake meter value | +2 | |
| Acid Level | 1.2 | |
| Amino Level | 1.2 | |
| Rich / Light | Warning: Attempt to read property "name" on false in /home/xb483848/nihonshu-search.com/public_html/wp-content/themes/opinion_tcd018-child/single-product.php on line 148 |
|
| Dry / Sweet | Warning: Attempt to read property "name" on false in /home/xb483848/nihonshu-search.com/public_html/wp-content/themes/opinion_tcd018-child/single-product.php on line 156 |
|
| Taste Type | Warning: Attempt to read property "name" on false in /home/xb483848/nihonshu-search.com/public_html/wp-content/themes/opinion_tcd018-child/single-product.php on line 165 |
| Specially designated name | Junmai-shu |
|---|---|
| Type | Warning: Attempt to read property "name" on false in /home/xb483848/nihonshu-search.com/public_html/wp-content/themes/opinion_tcd018-child/single-product.php on line 192 |
| Material Rice | Gohyakumangoku |
| Polishing ratio | 70% |
| Alcohol | 15度 |
| Sake meter value | +2 |
| Acid Level | 1.2 |
| Amino Level | 1.2 |
| Rich / Light | Warning: Attempt to read property "name" on false in /home/xb483848/nihonshu-search.com/public_html/wp-content/themes/opinion_tcd018-child/single-product.php on line 233 |
| Dry / Sweet | Warning: Attempt to read property "name" on false in /home/xb483848/nihonshu-search.com/public_html/wp-content/themes/opinion_tcd018-child/single-product.php on line 241 |
| Taste Type | Warning: Attempt to read property "name" on false in /home/xb483848/nihonshu-search.com/public_html/wp-content/themes/opinion_tcd018-child/single-product.php on line 250 |
| Brewed by | TAKARA SHUZO CO., LTD |
|---|---|
| Production | Kyoto Hyogo |
| Brewing Method | kimoto |
| Sake Yeast | |
| Recommended temperature | cold |
Last Update（2018/6/30）
