can be drunk hot or cold. It is made from polished sake rice which is then
fermented. The more polished the rice, and the more rice used, the more
refined and aromatic the Sake. It is a social drink that is poured into short
cups and enjoyed with nibbles or Japanese dishes and like wine, different
Sakes match different types of food. Sake comes in many qualities from ring- pull containers made for one, to expensive, decades old Sake distilled in
traditional wooden barrels, containing gold leaf or made from secret recipes.
This is a bottle of Tokubetsu Junmai Shu which is a standard quality Sake made
with only rice, water and koji mold. The rice used must be polished to at
least 70% of its original size and the result is a full and solid flavour,
clean and well structured. ‘Tokubetsu’ means that the rice used is a premium
quality special Sake rice. A dry Sake with 15~16% alcohol.
