Japan Yamanashi Meijo

Yamanashi Meijo - Shichiken - Junmaï

Yamanashi Meijo - Shichiken - Junmaï - 72cl - Onshore Cellars
Japan Yamanashi Meijo

Yamanashi Meijo - Shichiken - Junmaï

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Inklusive moms. Forsendelse beregnes ved kassen.
The Yamanashi Meijo brewery is in Yamanashi at the foot of the Japanese Alpes, a region very famous for its spring water. They are making extraordinary sakes with a unique technique of fermentation, long and at a lower temperature than usual.
Type:
 Sake
Land:
 Japan
Producent:
 Yamanashi Meijo
Serveringstemperatur:
 Cold to Hot
ABV:
 15%

Lokal levering

Vi har en flåde af varevogne, der leverer i hele den franske og italienske riviera, og priserne beregnes ud fra afstanden på vognstadiet. Mulighed for at booke tid og dato.

For leverancer længere væk, ring venligst for et tilbud: +33 4 65 84 99 51

Frankrig / Monaco

1 - 2 arbejdsdage levering i Frankrig, for ordrer afgivet før kl. 14.00.

Mulighed for kurer og afleveringssted ved kassen.

EU - fastlandet

1-3 dages levering på hele EU's fastland for ordrer afgivet inden kl. 14. Tillad en ekstra dag for øer. 

Mulighed for kurer og afleveringssted ved kassen.

Resten af verden

Ring venligst for et tilbud:  +33 4 65 84 99 51

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Yamanashi Meijo

Yamanashi Meijo
Yamanashi Meijo's brewery is located at the foot of the Japanese Alps, north of Yamanashi Prefecture on the island of Honshu. It was founded in 1750 by the descendant of a long line of brewers who were originally...
Yamanashi Meijo's brewery is located at the foot of the Japanese Alps, north of Yamanashi Prefecture on the island of Honshu. It was founded in 1750 by the descendant of a long line of brewers who were originally settled in the Nagano area. Mr. Kitahara, then the seventh generation of the family, discovered water of exceptional quality in the heart of the Hakushu locality. He decided to move there to establish his own brewery. This pure water comes from the melting snows of Mount Kai Komagatake, whose summit is over 2900m high. It feeds the region's springs after being slowly filtered through the granite rock, thus taking up minerals that are essential for the production of sake.
Yamanashi Meijo
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