串亭だけの日本酒セレクション

Sake has played a central role in the life and culture of Japanese people
for about two thousand years,during which time
the knowledge and skills required for sake production have spread to
every region of the country.
Today, some 2,000 breweries of all sizes are engaged
in the production of sake. Together, they produce more than
10,000 brands of Japan’s national beverage.
Sake is, at its simplest, a concoction of rice, water, and mold.
Because of this, the type of rice used, the purity of the water,
and other basic quality standards make a huge difference in the type
of sake created. So fine water and fine rice are natural prerequisites
if one hopes to brew great sake.

Sake can be enjoyed at a wide range of temperatures, from approximately
5 to 55℃. Traditionally, summer sakes are served chilled, while winter sakes are served around body temperature.
The taste and flavor of sake change, depending on the temperature.
Etiquette demands that one should always pour sake for others but never for oneself,when a guest or friend’s cup is empty, fill it !! Remember to also lift your cup from the table when sake is being poured for you. When drinking with friends or associates a hearty
“ Kampai!! ” (meaning, “ to thebottom of cup!!”), is the toast most often heard.





自然舞

一切の農薬、化学肥料を使用せず、
切り藁等の堆肥のみで育まれた
自然農法米のみを原料として
醸造された純米酒。

日本酒度+1
酸度2.0
精米歩合65%

木戸泉

酒造好適米の最高峰
「山田錦」を高度精白し、
米と米麹だけで醸造された純米酒。

日本酒度+1
酸度2.0
精米歩合60%

.

木戸泉(超辛口)
EXTRA DRY


乳酸菌応用酵母で醸し出された辛口酒。
スッキリとした後味さわやかなお酒。
日本料理との相性はピッタリ。

日本酒度+10
酸度1.4
精米歩合65%

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