Ranman Special Junmai Sake 720ml with Snack Set

Awarded with the highest gold medals in the main category at the Delicious Sake in a Wine Glass Awards 2018 and the Premium Heated Sake category at the National Heated Sake Contest 2017. This duo of awards proves that this Ranman Special Junmai Sake is delicious both heated and chilled. Try it both ways and discover different depths to this junmai-shu. The rice used for this sake is 100% Ginsan, a rice produced through a joint research project between Ranman and Akita Prefecture. The yeast used is "Akita Yukiguni Yeast," a yeast developed by Akita Prefecture for junmai and ginjo-shu, carefully brewed to produce this special junmai sake. Please enjoy its fresh, luxurious aroma and elegant taste. Capacity: 720ml Sake quality: Junmai Daiginjo Alcohol Content: 15 to 16° Sake meter: 3 Acidity: 1.6 Amino Acidity: 1.1 Rice: 100% Ginsan Rice polishing ratio: 50 Recommended tasting conditions: Cold, room temperature, lukewarm ABOUT THE SNACK SET Shirakami Sanchi Garlic Pickles Using garlic from the mountainous Shirakami Sanchi region and transparent soy sauce (a new innovation from the past year), Tomiya Shoten has created these delicious pickles. A refreshing palate-cleanser, enjoy the garlic as-is, or chop it up and toss it into salads and pastas. The pickle juice is delicious when drizzled over grilled fish or mixed into dressings. Akita Myoga Pickles (Ume Jiso Flavor) Myoga (Japanese ginger) from Akita Prefecture, ume (Japanese plum), and shiso (perilla leaves) are used to make this Tomiya Shoten original product. Chop it up and use it is a condiment, or work the juice into dressings and sauces. Yuzawa Warabi and Kelp in Soy Sauce A medley of flavors including warabi (bracken) from Akita, Hokkaido kelp, and soy sauce from a brewer in Yuzawa City; this is great as a side dish alongside rice, or as a condiment atop vegetables.