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Home / Tsuchida Shuzo (Homare Kokko) Gold Label Tokubetsu Junmai 720ml

Tsuchida Shuzo (Homare Kokko) Gold Label Tokubetsu Junmai 720ml

Grade: Tokubetsu (Special) Junmai
Taste: Smooth Dry
Sake Brewery: Tsuchida Shuzo Brewery (Gunma, Japan)
Ingredients: Japanese Rice
Rice Polish Rate: 60%
SMV: +6
ABV: 15%
Size: 720ml

Natural Crafted Sake. The dry flavor makes it easy to match with any kind of dish.

No additives, including chemicals, acids, enzymes, deoxidizer used in the processing of this sake.
100% Yamahai yeast used for the fermentation


Yamahai is a traditional method of making use of the natural lactic acid bacterium during the sake making.

As for Lactic Acid, the popular way in the modern sake making is to use man-made lactic acid. At Tsuchida brewery they follow the traditional method of waiting for the natural lactic acid in the air and on the walls to populate in the sake.

Yamahai means "abolishing Yama Oroshi". Yama Oroshi is a process where the sake brewers steam the rice and blend it till it becomes a rice porridge texture. By "abolishing'" this, what is means it that the brewers let the process happen on its own by the fermentation process. It will take longer time but this is a more natural way of making sake.


根據香港法律,不得在業務過程中,向未成年人售賣或供應令人醺醉的酒類。
Under the law of Hong Kong, intoxicating liquor must not be sold or supplied to a minor in the course of business.


Brand: SA-HKJ
Price: HK$ 245.00
Qty:
Grade: Tokubetsu (Special) Junmai
Taste: Smooth Dry
Sake Brewery: Tsuchida Shuzo Brewery (Gunma, Japan)
Ingredients: Japanese Rice
Rice Polish Rate: 60%
SMV: +6
ABV: 15%
Size: 720ml

Natural Crafted Sake. The dry flavor makes it easy to match with any kind of dish.

No additives, including chemicals, acids, enzymes, deoxidizer used in the processing of this sake.
100% Yamahai yeast used for the fermentation


Yamahai is a traditional method of making use of the natural lactic acid bacterium during the sake making.

As for Lactic Acid, the popular way in the modern sake making is to use man-made lactic acid. At Tsuchida brewery they follow the traditional method of waiting for the natural lactic acid in the air and on the walls to populate in the sake.

Yamahai means "abolishing Yama Oroshi". Yama Oroshi is a process where the sake brewers steam the rice and blend it till it becomes a rice porridge texture. By "abolishing'" this, what is means it that the brewers let the process happen on its own by the fermentation process. It will take longer time but this is a more natural way of making sake.


根據香港法律,不得在業務過程中,向未成年人售賣或供應令人醺醉的酒類。
Under the law of Hong Kong, intoxicating liquor must not be sold or supplied to a minor in the course of business.


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