Zaku "Miyabi no Tomo - Nakadori" Junmai Daiginjo
$52.00
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Miyabi no Tomo is using the “Nakadori” pressing, which excludes the first "Arabashiri" and last "Seme" part of the fermentation mash. Isolating the "heart" or "middle" of the press is widely viewed as the best of the best. Zaku "Miyabi no Tomo - Nakadori" Junmai Daiginjo Junmai Daiginjo / Shimizu Seizaburo Shoten, Mie The experience: Pretty floral aroma with zippy acidity. Simultaneously luscious and light on its feet. Process: Sokujo (fast brew!) ABV: 16% Ingredients: 50% polished yamadanishiki Storage: keep in a cool, dark place
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