KENBISHI ZUISHO

Kenbishi Mizusho

Formats: Produced using the traditional Yamahai method and aged for up to 8 years. An intense, deep sake with warm and spicy notes.

Sake obtained from a blend of Junmai aged in tanks between 5 and 15 years. The final result is a sake with a golden color, a complex and structured bouquet. Taste-wise, it is comparable to a…

Producer: Kenbishi Shuzo

SMV: Variable

Alcohol: 18%

Region: Hyogo

Seimaibuai: Variable

Serve at: 12-40°C

Pairings: Chocolate Stew Cheese