Takeda 'Red Skull' Junmai MNG (720 ml)

*Must be refrigerated

Junmai Nama

Seimaibuai 70%

Rice Koshitanrei, Koshiibuki

SMV -4

Alcohol 17%

Acidity 1.8%

Amino 1.5

Yeast S-3

Ideal Storage 28F-38F

ABOUT 

Pop this and you’re treated to juicy watermelon aromas. It smells like a Ginjo but then the flavors have more umami and richness like a Junmai. It’s big and bold though too, complex and evolving. From cantaloupe, to brittle. Made from rice grown just 20 minutes away from the brewery. 

SERVING

Enjoy as an aperitif with creamy cow’s milk cheeses, pastas like Carbonara and Primavera, yakitori or pizza. Serve at any temperature. Colder will taste more fruity, warmer will show more savory. 

BREWERY

Takeda Shuzo is located in the coastal fishing village of Joetsu. Seizaemon Takeda started brewing in Kamiko Funatsu, a small fishing boat moorage, at the end of the Edo Period (1866). In 1990 Shigenori Takeda was appointed the current director and he is now joined by his son Haruki (10th gen). Only four other brewery workers and they grew the rice! 

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