We hope you will take a moment to appreciate these key points during your tasting experience.

I want you to feel the umami, sweetness and fruity aroma of rice, and feel the sharp and clear throat.    

About
SHICHIKEN
YAMA NO KASUMI
Sparkling

Type (Liquor Quality)

Genshu

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Acidity

 - -

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Alcohol Content

11％

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Amino Acids

- -

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Rice polishing rate:

--

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Recommended temperature

5°C ‐ 8°C

Use rice

- -

By deliberately leaving the Ori(sediment), you can feel the sweetness and mellow acidity of the koji. The scent is fruity Ginjo incense.    

TASTE OF SAKE

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RICH

3/5

Mellow

2/5

Body

2/5

Long Lasting Umami

3/5

Acidity

3/5

Sweet

3/5