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Machida-Shuzo Tokubetsu-Junmai(Gumma)
| Specially designated name | Tokubetsu-Junmai-shu | |
|---|---|---|
| Type | raw | |
| Material Rice | ||
| Polishing ratio | 55% | |
| Alcohol | 16度 | |
| Sake meter value | +-1 | |
| Acid Level | ||
| Amino Level | ||
| Rich / Light | medium | |
| Dry / Sweet | medium sweet | |
| Taste Type |
| Specially designated name | Tokubetsu-Junmai-shu |
|---|---|
| Type | raw |
| Material Rice | |
| Polishing ratio | 55% |
| Alcohol | 16度 |
| Sake meter value | +-1 |
| Acid Level | |
| Amino Level | |
| Rich / Light | medium |
| Dry / Sweet | medium sweet |
| Taste Type |
| Brewed by | Machida Shuzouten Co. Ltd. |
|---|---|
| Production | Gumma |
| Brewing Method | |
| Sake Yeast | |
| Recommended temperature | cold |
Last Update（2020/4/29）
Product Description
Sake Search Review
[About Kuramoto]
The Kuramoto was located in Maebashi City, Gunma Prefecture, established in 1883.
At the National Industrial Exhibition in 1903, their sake was awarded a compliment with the Emperor’s emblem.
Putting it in mouth, it feels a bit trough.
The taste was somewhat sweet and light.
It feels a rich sake, perhaps because it is refreshing but has a thick taste.
A delicious sake with a strange feeling.
Shuto has a good salty taste and a good taste.
Cream cheese is characterized by its gentle sweetness.
If you eat both together, the salty taste of sake stealing disappears, and the sweetness of cheese and the umami of Shuto are brought out to each other.
When tasted with this sake, the flavor of sake enhances the sweetness of cheese and Shuto.
This sake increases the flavor of the strong dish,
