Yamanashi Meijo - Shichiken - Junmaï

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

Yamanashi Meijo - Shichiken - Junmaï

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Precio normal €42.00
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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.
Tipo:
Sake
País:
Japón
Productor:
Yamanashi Meijo
Temperatura de servicio:
De frío a calor
ABV:
15%

Entrega local

Tenemos una flota de furgonetas que entregan en toda la Riviera francesa e italiana, las tarifas se calculan en función de la distancia en la etapa de carro. Opción de reservar hora y fecha.

Para entregas en zonas más alejadas, póngase en contacto con nosotros: +33 4 65 84 99 51

Francia / Mónaco

1 - 2 días laborables de entrega en Francia, para los pedidos realizados antes de las 14h.

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UE - Continente

Entrega en 1 a 3 días en toda la UE continental, para pedidos realizados antes de las 14.00 horas. Un día más para las islas. 

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Resto del mundo

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Detrás de la botella

Traditional Japanese wooden building with sliding doors and a hanging sign. A white noren curtain with black symbols hangs at the entrance. Lush greenery is visible on the left side.

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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