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CATEGORY
Junmai/Honjozo
Junmai Ginjo/Ginjo
Junmai Daiginjo/Daiginjo
Kimoto/Yamahai
Nama
Specialty
Shochu/Awamori

MAP OF JAPAN

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Junmai/Honjozu

Junmai and Honjozo sake are made from rice that has been milled down to at least 70% of its original size. The fundamental difference between these two classifications is that Honjozo has a small amount of distilled alcohol added at the end of the brewing process to enliven the flavors and aromas of the sake and Junmai does not.

Junmai sake are often full-flavored, clean, and well-structured. Honjozo in general, tend to be light, mildly fragrant, and easy to drink.
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Junmai/Honjozu BACK TO BROWSE
TAMAGAWA

TAMAGAWA

TOKUBETSU JUNMAI
Prefecture: Kyoto
Region: 


SPECIFICATIONS
@ Rice: Gohyaku Mangoku
@ Rice Polishing: 60%
@ Alcohol: 16-17%
@ Yeast: #7
@ SMV: +4
@ Acidity: 1.9
@ Amino Acid: na


PRICE
$35.99 / 720 ml
Reference Code: #JUN5201


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MAP OF ORIGIN
Kyoto
TASTING NOTES
Richly flavorful, nutty, and tasty with wild berry zing and quick finish.


FOOD PAIRING
Versatile and food friendly. Roasted meats, fish, and vegetables, pork buns, duck soba, heirloom tomato salad.


SERVING TEMPERATURE
Chilled, room temperature, warm.