
Gekkeikan Kome to Mizu no Junmai 720ml
Metro Manila, Los Banos, Silang, North Cavite, Bulacan, Taytay, Cainta, Antipolo, Lipa (+4 days), Tabuk (+4 days), Naga (+4 days), Baliuag (+4 days), Iloilo City (+4 days), Tagudin (+4 days), San Pablo (+4 days), Malolos (+4 days), Batangas City (+4 days), Puerto Princessa (+4 days), Boracay (+4 days), Kalibo / Aklan (+4 days), Sorsogon (+4 days), Daet (+4 days), General Santos (+4 days), Cebu (+4 days), Zamboanga City (+4 days), Dipolog (+4 days), Bacolod (+4 days), Panglao (+4 days), Tagaytay (+4 days), Vigan (+4 days), Bauang (+4 days), Cagayan de Oro (+4 days), Ozamiz (+4 days), Tagbilaran (+4 days), Lapu Lapu (+4 days), Mandaue (+4 days), Tabaco (+4 days), Laoag (+4 days), San Fernando (+4 days), Candon (+4 days), Agoo (+4 days), Baguio City (+4 days), Angeles (+4 days), Legazpi (+4 days), Pangasinan (+4 days), Subic / Olongapo (+4 days), Dumaguete (+4 days), Tacloban (+4 days), Tarlac (+4 days), Davao (+4 days), Tuguegarao (+6 days), Nationwide (+7 days)
A versatile sake ideal for sake drinking beginners and experts alike! Made using koshihikari rice (which is particularly well-suited for sake making), this dry sake is mellow and full-bodied in flavour, with a fruity aroma and refreshing aftertaste. Its flexibility makes it ideal for drinking chilled, at room temperature or gently warmed, or even as part of a sake cocktail or infusion. Try drinking this sake in a variety of ways and see which way you enjoy most.
Sake Category: Junmai (pure rice wine)
Sake Metre Value: +3.5 (dry)
Acidity: 1.3 (low to average)
Flavour: Dry, mellow, full-bodied, refreshing
Fragrance: Fruity
Drinking Temperature: Chilled, room temperature, or warmed to 35-40 degrees celsius
Food Pairing: Delicious to enjoy with full-flavoured sushi (such as mackerel or smoked salmon), tofu, salads, and grilled meats.