Recommended for the season when cold sake is delicious
In order to make ``dry yet flavorful sake,'' we use lactic acid bacteria, and the most important koji rice for sake brewing is Yamada Nishiki, a rice grown in Hyogo Prefecture that is said to be of particularly high quality among the highest quality rice suitable for sake brewing. This junmai sake is carefully brewed at a low temperature and with careful temperature control.
Characteristics of Shin Tamba: It has a "firm mouthfeel and a sharp, dry aftertaste," as well as a pleasant aroma and a full, dry taste.
It is a dry pure rice unblended sake that is full-bodied whether chilled or on the rocks, so it is recommended during the season when cold sake is delicious.
●Characteristics of taste
●Recommended way to drink
Product information
Product name Capacity/container Retail price (excluding tax) JAN code
Shintanba Junmai Genshu 180ml/can 300 yen 4901061 102657
Alcohol content Sake content Acid content
17% +8 1.7
*All retail prices are reference retail prices. The reference retail price is set by us as a guideline. (excluding consumption tax)
