Sho Chiku Bai TEN Junmai

Sho Chiku Bai TEN Junmai

Junmai,

Sho Chiku Bai TEN series is one of the top-selling retail brands in Japan. It is made utilizing a unique double-yeast fermentation system using Sho Chiku Bai's traditional Kuratsuki Kobo (house yeast) called Hanbei Kobo for a dry, clean finishe and a multiple acidity-producing yeast for complexity in flavor. The process produces a rich, soft, clean taste with complex acidity, smoothness, and umami. The sake may be enjoyed with wide variety of foods. Carton boxes are wasy to store and use.

Sulfite Free Gluten Free

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Brewed in: Kyoto, Japan
Alcohol: 15%
Type: Junmai
Rice Polishing Ratio: 60%
SMV: +2

Sho Chiku Bai TEN Junmai

Taste Profile

DRY TO SWEET
ACIDITY
AROMATIC INTENSITY
FLAVOR INTENSITY
LENGTH OF FINISH
BODY
FRUITNESS
SAVORINESS
Personality

Complex and tangy with long-lasting flavors

Recommended Temperature

Pairing Suggestions

This sake is ideal for subtle, creamy foods such as steamed white rice, buttered pasta, sushi or sashimi of scallops, white shrimp, toro, poached chicken breast, and creamy cauliflower or potato soup. It will also be refreshing counterpoint to more savory dishes, such as mushroom bisque, brown rice, lightly battered tempura, or scrambled eggs.

Wine Comparisons

Lightly Oaked, White Burgundy

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