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Kachikoma Honjikomi (Tokubetsuhonjozo)
Koji (Koji mold) and Sake (Rice produced in Japan)
Sake Rice: Miyamanishiki (produced in Japan)
The limited number of aged Sake is carefully selected
Carefully selected rice (Yamadanishiki) is polished and fermented carefully with extremely cold temperature
Kikuhime Tsurunosato Yamahaijunmai BY25 (2013) Kachikoma Honjikomi (Tokubetsuhonjozo)Kikuhime 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
US$ 627.58
US$ 10.90
US$ 75.03
US$ 400.83