Takeda Red Skull Junmai Muroka Nama Genshu Sake - NV (300m)
Importer's Notes:
ABOUT: Pop this and you’re treated to juicy watermelon aromas. It smells like a Ginjo but then the flavors have more umami and richness like a Junmai. It’s big and bold though too, complex and evolving. From cantaloupe, to brittle. Made from rice grown just 20 minutes away from the brewery.
SERVING: Enjoy as an aperitif with creamy cow’s milk cheeses, pastas like Carbonara and Primavera, yakitori, pizza, red meat dishes like burgers. Serve at any temperature. Colder will taste more fruity, warmer will show more savory.
BREWERY: Takeda Shuzo is located in the coastal fishing village of Joetsu. Seizaemon Takeda started brewing in Kamiko Funatsu, a small fishing boat moorage, at the end of theEdo Period (1866). In 1990 Shigenori Takeda was appointed the current director and he is now joined by his son Haruki (10th gen). Only four other brewery workers and they grew the rice!
Seimaibuai 70% | Rice Koshitanrei, Koshiibuki | SMV -4 | Alcohol 17% | Acidity 1.8% | Amino 1.5 | Yeast S-3
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Importer's Notes:
ABOUT: Pop this and you’re treated to juicy watermelon aromas. It smells like a Ginjo but then the flavors have more umami and richness like a Junmai. It’s big and bold though too, complex and evolving. From cantaloupe, to brittle. Made from rice grown just 20 minutes away from the brewery.
SERVING: Enjoy as an aperitif with creamy cow’s milk cheeses, pastas like Carbonara and Primavera, yakitori, pizza, red meat dishes like burgers. Serve at any temperature. Colder will taste more fruity, warmer will show more savory.
BREWERY: Takeda Shuzo is located in the coastal fishing village of Joetsu. Seizaemon Takeda started brewing in Kamiko Funatsu, a small fishing boat moorage, at the end of theEdo Period (1866). In 1990 Shigenori Takeda was appointed the current director and he is now joined by his son Haruki (10th gen). Only four other brewery workers and they grew the rice!
Seimaibuai 70% | Rice Koshitanrei, Koshiibuki | SMV -4 | Alcohol 17% | Acidity 1.8% | Amino 1.5 | Yeast S-3
