Junmai Ginjo “Kaori Ranman” 720ml with Snack Set

Winner of the Gold Award in the National Heated Sake Contest 2017 in the value-priced lukewarm category Winner of the Silver Medal in the Sake category at IWC 2017 Winner of the Gold Medal at the Delicious Sake in a Wine Glass Awards 2019 The yeast is Komachi Yeast Special which is characterized by its "high aroma.” The rice used is 100% Akita Sake Komachi produced locally in Yuzawa City, Akita Prefecture. The result is a junmai ginjo with a gorgeous aroma and soft taste. Capacity: 720ml Sake quality: Junmai Ginjo Alcohol Content: 15 to 16° Sake meter: 3 Acidity: 1.4 Amino Acidity: 1.5 Rice: 100% Akita Sake Komachi Rice polishing ratio: 60 Recommended tasting conditions: Cold, room temperature, lukewarm Shirakami Sanchi Garlic Pickles Using garlic from the mountainous Shirakami Sanchi area and groundbreaking transparent soy sauce that’s been gaining buzz recently, Tomiya Shoten created these tasty and versatile pickles. Akita Myoga Pickles (Ume Jiso Flavor) Myoga from Akita Prefecture is seasoned with ume (Japanese plum) and aromatic shiso. Yuzawa Warabi and Kelp in Soy Sauce Warabi (bracken) from Akita, Hokkaido kelp, and soy sauce Yuzawa City, are incorporated into this delicious side dish, which pairs perfectly with everything from steamed vegetables to a bowl of plain rice.