Enoki Shuzo - Hanahato - Kijoshu - 8yrs

Name: Enoki Shuzo - Hanahato - Kijoshu - 8yrs
Brand: Enoki Shuzo
SKU: Enoki Shuzo - Hanahato - Kijoshu - 8yrs - 50cl
Price: 58.8 EUR
Availability: InStock

Enoki Shuzo - Hanahato - Kijoshu - 8yrs

Alter

8Jahre

Größe

50cl

Preis

Sichere Zahlungen

Vorrätig
Inventar auf dem Weg

Menge

Hanahato is a Koshu sake aged 8 years in a stainless steel tank - ageing in a stainless steel tank aims to let the sake evolve in the most neutral and natural way possible. Aged sake is not common in the world of sake, but some houses have made it a speciality. This is the case for Enoki Shuzo with Hanahato, which is also Kijoshu, that is, produced by adding sake during the fermentation stages. A beautiful amber colour, it is rich and round in the mouth, with an incredible elegance reminiscent of a Port. It is mature, dense, smooth, clean and well-balanced. A complexity that is found on the finish, a nice length and tension.

Art:	Sake
Land:	Japan
Produzent:	Enoki Shuzo
Serviertemperatur:	Kalt
ABV:	16.5%

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Für Lieferungen in weiter entfernte Gebiete fordern Sie bitte ein Angebot an: +33 4 65 84 99 51

Frankreich / Monaco

1 - 2 Werktage Lieferzeit in Frankreich, bei Bestellungen vor 14 Uhr.

Optionen für Kuriere und Abgabestellen sind an der Kasse erhältlich.

EU - Festland

1-3 Tage Zustellung auf dem EU-Festland, wenn die Bestellung vor 14 Uhr aufgegeben wird. Für Inseln sollte ein zusätzlicher Tag eingeplant werden.

Optionen für Kuriere und Abgabestellen sind an der Kasse erhältlich.

Rest der Welt

Bitte rufen Sie uns für ein Angebot an: +33 4 65 84 99 51

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Ausgewählter Cocktail

Hanahato's Enchanted Forest

Ingredients:
- 60ml Enoki Shuzo Hanahato Kijoshu 8yrs
- 30ml fresh apple juice
- 15ml honey syrup
- 10ml lemon juice
- 2 dashes of Angostura bitters
- 1 sprig of fresh rosemary

Instructions:
1. In a shaker, combine the Enoki Shuzo Hanahato Kijoshu 8yrs, fresh apple juice, honey syrup, lemon juice, and Angostura bitters.
2. Fill the shaker with ice and shake vigorously for 10-15 seconds.
3. Strain the mixture into a chilled glass filled with ice.
4. Garnish with a sprig of fresh rosemary and serve.