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Brewed using Hanaizumi Sake Brewery’s traditional “mochi rice 4-stage process”, this Junmai Ginjo embodies the uniqueness of the century-old brewery, with a taste that is characterized by a gentle sweetness, yet still provides a sharp aftertaste. Roman sake is made with three varieties of rice grown locally in the Aizu district and is brewed with “Utsukushima Yume Kuobo”, a sake yeast variety that was developed in Fukushima province. The result is a sake that can be enjoyed either cold or warm and can be suitably paired with a wide range of dishes.

This sake has been pasteurised once only and should be kept refrigerated.

  • Brewery: HANAIZUMI
  • Region: Fukushima
  • Classification: Junmai Ginjo
  • %ALC/VOL: 15%
  • Net Volume: 720ml; 1.8L
  • Rice: Gohyakumangoku, Yume no Kaori, Himenomochi
  • Rice Polishing Ratio: 55%
  • SMV (Sake Meter Value):
  • Store refrigerated
  • Serve: Cold | Chilled | Warm
  • Matching Food: All cuisines

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