KUROMATSU HAKUSHIKA Junmai Yoshino Taru Sake 300ml
A semi-dry sake, full-bodied, with aromas of cedar aged in Yoshino barrels. Drink using a wooden masu cup. "Yoshino" is named after the Yoshino Forest in Nara prefecture. Yoshino cedar is a fragrant wood and has been the preferred wood for producing fine Japanese sake barrels called taru.
Rice polishing: 70% / Rice variety: Nihonbare / Alcohol: 13.5% / SMV: +3
Excellent for matching with stir-fried vegetables flavored with ponzu (citrus and vinegar flavored soy sauce), tofu with green onion, grilled chicken, Asian salads (daikon salad, wakame seaweed salad, sesame flavored green vegetable salad) and fresh, lightly-seasoned fish.
A semi-dry sake, full-bodied, with aromas of cedar aged in Yoshino barrels. Drink using a wooden masu cup. "Yoshino" is named after the Yoshino Forest in Nara prefecture. Yoshino cedar is a fragrant wood and has been the preferred wood for producing fine Japanese sake barrels called taru.
Rice polishing: 70% / Rice variety: Nihonbare / Alcohol: 13.5% / SMV: +3
Excellent for matching with stir-fried vegetables flavored with ponzu (citrus and vinegar flavored soy sauce), tofu with green onion, grilled chicken, Asian salads (daikon salad, wakame seaweed salad, sesame flavored green vegetable salad) and fresh, lightly-seasoned fish.
We accept all major credit cards, with payments securely processed through PayPal and Paymongo, ensuring your information is always protected. GCash and bank transfer payments are also available for added convenience.
Get free delivery on orders over ₱4,500 within Metro Manila, with nationwide shipping options available for select products.
We accept all major credit cards, with payments securely processed through PayPal and Paymongo, ensuring your information is always protected. GCash and bank transfer payments are also available for added convenience.
Get free delivery on orders over ₱4,500 within Metro Manila, with nationwide shipping options available for select products.
Storage
Premium sakes should be kept refrigerated to preserve their delicate flavors and aromas. Only Futsushu (table sake) can be stored in a cool, dark place without refrigeration.
Serving Temperature
Most premium sakes, like Ginjo and Daiginjo, are best enjoyed chilled. Fuller-bodied sakes, such as Junmai, Honjozo, and Futsushu, can be warmed.
Once Opened
After opening, keep sake in the fridge and enjoy within 1-2 weeks for the best flavor.
Glassware
For the best aromatic experience, a wine glass is recommended to fully appreciate the complexity of premium sakes. Traditional sake cups (ochoko) are also suitable but won’t enhance the aromatics as much.
Storage
Premium sakes should be kept refrigerated to preserve their delicate flavors and aromas. Only Futsushu (table sake) can be stored in a cool, dark place without refrigeration.
Serving Temperature
Most premium sakes, like Ginjo and Daiginjo, are best enjoyed chilled. Fuller-bodied sakes, such as Junmai, Honjozo, and Futsushu, can be warmed.
Once Opened
After opening, keep sake in the fridge and enjoy within 1-2 weeks for the best flavor.
Glassware
For the best aromatic experience, a wine glass is recommended to fully appreciate the complexity of premium sakes. Traditional sake cups (ochoko) are also suitable but won’t enhance the aromatics as much.
A semi-dry sake, full-bodied, with aromas of cedar aged in Yoshino barrels. Drink using a wooden masu cup. "Yoshino" is named after the Yoshino Forest in Nara prefecture. Yoshino cedar is a fragrant wood and has been the preferred wood for producing fine Japanese sake barrels called taru.
Rice polishing: 70% / Rice variety: Nihonbare / Alcohol: 13.5% / SMV: +3
Excellent for matching with stir-fried vegetables flavored with ponzu (citrus and vinegar flavored soy sauce), tofu with green onion, grilled chicken, Asian salads (daikon salad, wakame seaweed salad, sesame flavored green vegetable salad) and fresh, lightly-seasoned fish.
A semi-dry sake, full-bodied, with aromas of cedar aged in Yoshino barrels. Drink using a wooden masu cup. "Yoshino" is named after the Yoshino Forest in Nara prefecture. Yoshino cedar is a fragrant wood and has been the preferred wood for producing fine Japanese sake barrels called taru.
Rice polishing: 70% / Rice variety: Nihonbare / Alcohol: 13.5% / SMV: +3
Excellent for matching with stir-fried vegetables flavored with ponzu (citrus and vinegar flavored soy sauce), tofu with green onion, grilled chicken, Asian salads (daikon salad, wakame seaweed salad, sesame flavored green vegetable salad) and fresh, lightly-seasoned fish.
We accept all major credit cards, with payments securely processed through PayPal and Paymongo, ensuring your information is always protected. GCash and bank transfer payments are also available for added convenience.
Get free delivery on orders over ₱4,500 within Metro Manila, with nationwide shipping options available for select products.
We accept all major credit cards, with payments securely processed through PayPal and Paymongo, ensuring your information is always protected. GCash and bank transfer payments are also available for added convenience.
Get free delivery on orders over ₱4,500 within Metro Manila, with nationwide shipping options available for select products.
Storage
Premium sakes should be kept refrigerated to preserve their delicate flavors and aromas. Only Futsushu (table sake) can be stored in a cool, dark place without refrigeration.
Serving Temperature
Most premium sakes, like Ginjo and Daiginjo, are best enjoyed chilled. Fuller-bodied sakes, such as Junmai, Honjozo, and Futsushu, can be warmed.
Once Opened
After opening, keep sake in the fridge and enjoy within 1-2 weeks for the best flavor.
Glassware
For the best aromatic experience, a wine glass is recommended to fully appreciate the complexity of premium sakes. Traditional sake cups (ochoko) are also suitable but won’t enhance the aromatics as much.
Storage
Premium sakes should be kept refrigerated to preserve their delicate flavors and aromas. Only Futsushu (table sake) can be stored in a cool, dark place without refrigeration.
Serving Temperature
Most premium sakes, like Ginjo and Daiginjo, are best enjoyed chilled. Fuller-bodied sakes, such as Junmai, Honjozo, and Futsushu, can be warmed.
Once Opened
After opening, keep sake in the fridge and enjoy within 1-2 weeks for the best flavor.
Glassware
For the best aromatic experience, a wine glass is recommended to fully appreciate the complexity of premium sakes. Traditional sake cups (ochoko) are also suitable but won’t enhance the aromatics as much.
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