BO: Tokubetsu Junmaï
BO: Tokubetsu Junmaï

BO: Tokubetsu Junmaï Reviews with
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A sake made from Misayama Nishiki rice. The palate is clear, sharp, and full of freshness. The acidity is marked, aromas are rich, but they will not disturb the meal and is therefore very well throughout its length. Recommended temperature 15 ℃.

A Tokubestu Junmaï very clear, perfect to accompany your meal !

望 特別純米 外池酒造(栃木県)
72cl - alc. 16% vol.

About the brewery : The history of this kura, like that of many sake breweries in Tochigi, is very interesting. It was founded by a family from a group of workers from the distant town of Shiga, the "Oomi Shonin". They first appeared in 1590, when Hideyoshi Toyotomi sent a Daïmyo by the name of Ujisato Gamo from Oomi to Fukushima. He was accompanied by a number of artists, scientists (the shokunin) and merchants, as Hideyoshi Toyotomi had entrusted him with the mission of making the West of Japan more active by creating trade links with the East. Over time, some of the members of this group took up residence in Tochigi and began making sake. A new style was born in the region, based on the techniques of the Oomi scholars and surrounded by secrets known only to the merchants.

Serving suggestions : There are an infinite number of possible pairings for this lively, fresh sake, so it's hard to pinpoint one in particular. Drink at 15°C or cooler.

D5-08 (572)

Data sheet

Product Type
Sake Nihonshu
Tokubetsu Junmaï
Alc. 16% Vol.
72cl bottle
Tonoike Shuzo
Pref. of Tochigi
Rice type
Rice milling
Tasting temp.
Cold to room temp.
Aromatic profile
Rich, powerful Reviews with
Bottle of Japanese sake BO Tokubetsu Junmai 72cl

BO: Tokubetsu Junmaï Reviews with
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Tax Included