Reviving our Showa Period label, experience our brewery’s roots <br>in this junmai-shu.
Seikyo Junmai Takehara
- Ingredients
- Rice, rice koji
- Rice Variety
- Local rice
- Rice Polishing Ratio
- 65%
- Alcohol Percentage
- 16°
- Sake Meter Value
- -1
- Acidity
- 1.4
- Yeast
- K1001
Journeying back to the roots of Japanese sake, we present this junmai-shu – the foundation of our brewery since its establishment – with a revival of the label design used until around the 1930s, in the early days of the Showa Period.
Slightly sweet with plentiful umami extracted from the koji, this junmai-shu is allowed to age resulting in mellow, mild flavors.
| Serving Suggestions | ||||
|---|---|---|---|---|
| On the rocks | Chilled | Room temperature | Warmed | Hot |
| ー | ◎ | ◎ | ◎ | ◎ |
| Volume |
|---|
| 180ml |
| 300ml |
| 720ml |
| 1800ml |
