【 Tsukikoshi 】
A fresh, new type of sake with very old roots.
Tsukikoshi revives an ancient and little-known technique for filtering the mash that protects the sake from oxidation and preserves its natural effervescence. The result is a vibrantly fresh and aromatic sake that still has the nose-tickling fizziness of the CO2 gas produced during fermentation.
｛ Food pairing suggestions ｝
Sashimi, raw oysters, green salads with citrus accents, young cheese
| Name: Tsukikoshi |
| Type: Junmai Ginjo Nama Genshu |
| Availability: Limited March release |
| Ingredients: Rice, water, koji, yeast |
| Rice: Miyama Nishiki, Hitogokochi (both Nagano Pref.); Yamada Nishiki (Hyogo Pref.) |
| Polishing rate: 55% |
| Yeast: Masumi No. 7 |
| Alcohol: 16% |
| SMV: undisclosed |
| Acidity: undisclosed |
| Amino acidity: undisclosed |
| Serving temperature: Chilled |
| Storage: Refrigerate |
•720ml
