Bishamon Group owner “Takaaki Kohyama” went to the famous giant “Kikusui” sake brewing company to make the sake himself. He did his best to bring out the premium quality and delicious taste he was striving for.
| Category | Junmai Ginjo |
| Taste | Mid-Dry |
| Flavor | Fruity Aroma |
| Alcohol | 15% |
| Rice Remaining Ratio | 55% |
| Japanese Sake Level (SMV) | 3.5 ~ 4.0 |
| Distributed | Bishamon Group |
| Imported | Mutual Trading Co,Inc. |
| Produced | Kikusui Sake Co.Ltd. |
Sakekasu refers to the by-product produced in the production process of sake.When making sake, sake Kasu are squeezed from fermented Moromi (Fermentation mash) , and the solid material left at that time is Sake Kasu. Ingredients and ingredients of Sake Kasu Sake Kasu are produced in the process of making sake, and are made […]
Youshoku and Western Cuisine There is a distinct nuance between the term “Youshoku (Western cuisine)” in the Japanese Language. There are two types of the term “Youshoku” one, which refers to traditional outtakes of western cuisine with a Japanese twist to it, as opposed to Western cuisine that reproduces the original relatively faithfully. Although it […]
Curry is a popular dish in Japan, loved by people of all ages and both genders. So how did it get to Japan? And how did it become the curry rice we know today? Here is the story behind the birth of curry in Japan. The Arrival of Curry It is said that Japanese people […]