
MIFUKU JUNMAI SANRENSEI 60% KURO (BLACK) 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)
The “black” bottle from the regular releases of the Sanrensei series.
A junmai which has been pasteurised only once (namazume) made only with Ginfubuki rice, a variety born in Shiga prefecture by crossing the Yamadanishiki and Tamasake varieties. An incredibly easy-drinking, dry junmai that is a concentrate of rice umami and sharp taste.
2019: Silver Medal “International Wine Challenge”
TYPE: Junmai ginjo namazume undiluted sake (genshu)
TASTING NOTES: Charming notes of kiwi and passion fruits with a hint of white grapes on the nose. Refreshing acidity, silky texture with earthy and herbaceous clean finish.
Ingredients: Water, Ginfubuki rice (Shiga), koji, yeast.
Rice polishing: 60% / ABV:17:%
FOOD PAIRING: Seafood ceviche; pan-grilled scallops; mackerel oshi-zushi; steamed artichoke vinaigrette salad.