![Juyondai [十四代] - Junmai Daiginjo 'Shichitare-nijukkan' 七垂二十貫 720ml Hou-hou-shu Pleasant touch of bittersweet notes](https://cdn.shopify.com/s/files/1/0330/8729/1530/files/Shichi.png?v=1766467643)
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Pleasant touch of bittersweet notes on the finish
the sake is aged via sub-zero temperature method
Shellfish - Prawn (Tempura)
A one of a kind kijoshu made bodaimoto style with bodaimoto sake as base
Clean fruit sweetness of exotic fruit with hints of mineral note on the palate
Juyondai [十四代] - Junmai Daiginjo 'Shichitare-nijukkan' 七垂二十貫 720ml Hou-hou-shu Pleasant touch of bittersweet notesTasting Note This sake reflects the traditional brewing ratios passed down through generation. Tare buai refers to the proportion of liquid sake extracted during pressing while Kasu buai indicates the amount of lees that is left behind. Following the Shichitare nijukkan standard, this means 7 portions of liquid are obtained from 20 portion of rice using Shizuku sake making method, where the sake is suspended in a container, usually a sake bag, and
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