Jikon Junmai Ginjyo Senbonnishiki 而今 千本錦火入 純米吟釀
Kiyasho brewery has been in use for two hundred years since its founding and the traditional methods have been still using to brew. Our own yeast is selected to produce Jikon brand lineup because of it is appropriate for low temperature fermentation. The result of sake is refined, somewhat acid taste and fruity aroma. Small quantity of rice are carefully rinsed and then used to produce handmade Koji which is allowed to slowly fermentation. Daiginjo is brewed by “Fukurozuri”, which is one of the most traditional pressing methods of sake. The mash is left in cylindrical bags and hangs on in tanks.
Kiyasho brewery selects Yamadanishiki rice from Iga region and to find high-quality sake rice from all over the country. Each month the products are made from different varieties of rice which are ideal for sake brewing.
Jikon Junmai Ginjo Senbonnishiki is a type of premium Japanese sake made from the Senbonnishiki variety of rice. The rice is polished to a ratio of 50%, removing the outer layers and retaining only the most flavorful part of the rice. The sake is brewed using traditional methods and the brewery's own yeast, resulting in a refined and fruity flavor profile with a delicate sweetness and a smooth finish.
On the palate, this sake has a light and refreshing taste with a subtle acidity that complements its fruity aroma, which features notes of apple, pear, and citrus. It pairs well with a variety of Japanese cuisine, including sashimi, tempura, and grilled fish.
Polishing Ratio: 50%
ABV: 15%
Capacity: 720 ml
清酒廠Kiyasho自創立以來已有二百年歷史，仍堅持使用傳統釀酒方法。我們選擇適合低溫發酵的自家酵母來釀造「Jikon品牌系列」清酒，使得酒的口感細膩，帶有些許的酸味和果香。用少量的米仔細地沖洗後製成手工麴，再慢慢進行發酵。大吟釀使用「吊網搭」的方式釀造，這是清酒中最傳統的壓榨方法之一。酒糟放入圓柱形袋中懸掛在槽中。
Kiyasho清酒廠選擇來自伊賀地區的山田錦米，也從全國範圍尋找高品質的清酒米。每月使用的米都是適合釀造清酒的不同品種。
Jikon純米吟釀千本錦是一款優質的日本清酒，使用千本錦種的米釀造而成。米經過50%的磨飛，去除外層，留下米的最精華的部分。清酒使用傳統的釀酒方法和釀酒廠自有的酵母，口感精緻、果香濃郁、帶有微妙的甜味和柔順的餘韻。
這款清酒口感輕盈清新，帶有微妙的酸味，與其果香相互輝映，呈現出蘋果、梨和柑橘的風味。它與各種日式料理搭配都很適合，包括刺身、天婦羅和烤魚。
米磨率：50%
酒精濃度：15%
容量：720毫升
Kiyasho brewery selects Yamadanishiki rice from Iga region and to find high-quality sake rice from all over the country. Each month the products are made from different varieties of rice which are ideal for sake brewing.
Jikon Junmai Ginjo Senbonnishiki is a type of premium Japanese sake made from the Senbonnishiki variety of rice. The rice is polished to a ratio of 50%, removing the outer layers and retaining only the most flavorful part of the rice. The sake is brewed using traditional methods and the brewery's own yeast, resulting in a refined and fruity flavor profile with a delicate sweetness and a smooth finish.
On the palate, this sake has a light and refreshing taste with a subtle acidity that complements its fruity aroma, which features notes of apple, pear, and citrus. It pairs well with a variety of Japanese cuisine, including sashimi, tempura, and grilled fish.
Polishing Ratio: 50%
ABV: 15%
Capacity: 720 ml
清酒廠Kiyasho自創立以來已有二百年歷史，仍堅持使用傳統釀酒方法。我們選擇適合低溫發酵的自家酵母來釀造「Jikon品牌系列」清酒，使得酒的口感細膩，帶有些許的酸味和果香。用少量的米仔細地沖洗後製成手工麴，再慢慢進行發酵。大吟釀使用「吊網搭」的方式釀造，這是清酒中最傳統的壓榨方法之一。酒糟放入圓柱形袋中懸掛在槽中。
Kiyasho清酒廠選擇來自伊賀地區的山田錦米，也從全國範圍尋找高品質的清酒米。每月使用的米都是適合釀造清酒的不同品種。
Jikon純米吟釀千本錦是一款優質的日本清酒，使用千本錦種的米釀造而成。米經過50%的磨飛，去除外層，留下米的最精華的部分。清酒使用傳統的釀酒方法和釀酒廠自有的酵母，口感精緻、果香濃郁、帶有微妙的甜味和柔順的餘韻。
這款清酒口感輕盈清新，帶有微妙的酸味，與其果香相互輝映，呈現出蘋果、梨和柑橘的風味。它與各種日式料理搭配都很適合，包括刺身、天婦羅和烤魚。
米磨率：50%
酒精濃度：15%
容量：720毫升