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Seimaibuai (rice kernel remaining): Highest Grade “Tokujo” Omachi Rice 35%
and fabricated with precise engineering and high-quality stainless steel in Japan
Create a syrup with a 2:1 ratio of sugar to water for a delectable topping on ice cream
or herbs to be strained
Material: Ceramic
Tamagawa White Label Yamahai Muroka Nama Genshu Junmai Sake (BTL 720ml) bees Seimaibuai (rice kernel remaining): HighestOur eyeballs popped when we saw the ABV on this sake. Philip Harper, the toji at Kinoshita says, Most yeast starts dying off when the alcohol gets above 18%, but ours ferment merrily on. The 20% range is pretty standard for us with junmai sakes, and the White label product has gone over 22% seven times in the past, taking it out of the legal definition of sake, which is up to 21. 9%. This puts it in a different tax category, and we have to label it as
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