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Tatenokawa Utsukushiki Keiryu Junmai Daiginjo
When "Moromi" (Fermenting sake) is pressed into second stage, "Nakadori" is produced.
This type of sake is the most difficult to produce because it needs a special technique of separating the solid and liquid part of "Moromi". This is the part of the pressing stage where the sake gives out the most balanced flavor and fragrance. Using "Miyamanishiki Rice" cultivated with great care by the brewers themselves, it brings out a very refreshing, citrus, sharp and elegant character. Simple , refined flavor that enhances the taste of varieties of dishes. Best to serve during meal.
Polishing Rate : 50%
ABV : 15%
Rice : Miyamanishiki
SMV : -1
Acidity : 1.6
This type of sake is the most difficult to produce because it needs a special technique of separating the solid and liquid part of "Moromi". This is the part of the pressing stage where the sake gives out the most balanced flavor and fragrance. Using "Miyamanishiki Rice" cultivated with great care by the brewers themselves, it brings out a very refreshing, citrus, sharp and elegant character. Simple , refined flavor that enhances the taste of varieties of dishes. Best to serve during meal.
Polishing Rate : 50%
ABV : 15%
Rice : Miyamanishiki
SMV : -1
Acidity : 1.6