Kikuhime Tsurunosato Yamahaijunmai BY25 (2013) Hand crafted Tokubetsujunmai brewed with

Hand crafted Tokubetsujunmai brewed with Sakanishiki which was caltivated by farmers who have special contract with the brewery

Please enjoy this Sake at room temperature or slightly warmed

7 yeast is used in almost Kuramoto in Japan

Sake Rice: Yamadanishiki produced in Hyogo

This Sake is brewed with "Yamahai" brewing method and under severe temerature control like Ginjo brewig method

Kikuhime Tsurunosato Yamahaijunmai BY25 (2013) Hand crafted Tokubetsujunmai brewed withKikuhime Tsurunosato Yamahaijunmai BY25 (2013) This Sake received gold medal at IWC (International Wine Challenge) in 2007. This Sake is brewed with "Yamahai" brewing method and under severe temerature control like Ginjo brewig method. This Sake's concept is "vintage" and "aging". You can enjoy the differences between vintages. Please enjoy this Sake at room temperature or slightly warmed. Volume: 720ml (per bottle) Alcohol %: 16% to 17% Raw