Takeda 'Black Skull' Tokubetsu Honjozo MNG (180 ml)

Tokubetsu Honjozo Nama Seimaibuai 60% Rice Koshikagura, Koshiibuki SMV -4 Alcohol 18% Acidity 1.5% Amino 1.4 Yeast S-3 Ideal Storage 28F-38F ABOUT  Made to highlight the local rice, you’ll get giant aromas that change on every revisit. There’s some Ginjo fruit plus a rich caramel leaping from the glass due to the Honjozo (brewer’s alcohol) used to extract extra aroma and texture. Late on the finish, look for cocoa powder.  SERVING Enjoy as an aperitif with creamy cow’s milk cheeses, pastas like Carbonara and Primavera, foie gras or pizza. Serve at any temperature. BREWERY Takeda Shuzo is located in the coastal fishing village of Joetsu. Seizaemon Takeda started brewing in Kamiko Funatsu, a small fishing boat moorage, at the end of the Edo Period (1866). In 1990 Shigenori Takeda was appointed the current director and he is now joined by his son Haruki (10th gen). Only four other brewery workers and they grew the rice!  Tech Sheet