Temperature and food paring: Enjoy drinking this sake either chilled or room temperature. A perfect paring with anything from wine cooked scallops, oysters, to steamed asparagus and seafood salad.">
- Since the draft sake is delicate, we had to solve various problems before we could commercialize it.
- With our technology developed through the tradition and the enthusiasm for brewing, we strenuously solved each problem, and after trial and error, we were at last able to commercialize the draft sake in 1972. Funaguchi has an alcohol content of 19% which is slightly higher compared with the average sake.
- Being rich yet light in taste, Funaguchi presents slightly different mature tastes as it deepens its maturation in a can, fresh our of the brewery, six months later, and one year later.">
- Since the draft sake is delicate, we had to solve various problems before we could commercialize it.
- With our technology developed through the tradition and the enthusiasm for brewing, we strenuously solved each problem, and after trial and error, we were at last able to commercialize the draft sake in 1972. Funaguchi has an alcohol content of 19% which is slightly higher compared with the average sake.
- Being rich yet light in taste, Funaguchi presents slightly different mature tastes as it deepens its maturation in a can, fresh our of the brewery, six months later, and one year later.">
Profile: Rich, creamy and loaded with layers of coconut, banana, anise and creamy sweet rice flavors. A great sipper with spicy Thai cuisine, hearty barbecue (especially if spicy), chocolate treats or as a mixer in decadent cocktails.">
This nigori is bright, lively and fruity but finishes dry. Although not super chewy, it has a nice "meatiness." It's texture is more prickly and lively on the tongue than milk-shaky.">
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Sake is a Japanese fermented rice wine originating in Japan. It differs from wine in that Sake is produced in a process much like beer, where the starch is converted to sugars before being converted to alcohol. Sake benefits from a period of storage after fermentation, usually from 9 to 12 months. The flavor of Sake can vary from fruits and flowers to herbs and spices and can be served chilled or heated.
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