Tokubetsu
Tokubetsu is a category of Japanese sake, known for its distinct and refined characteristics. The term "Tokubetsu" translates to "special" or "exceptional," and it refers to sake that is crafted with particular attention to detail, often using special brewing techniques or higher-quality ingredients compared to standard sake. Tokubetsu sake is typically a designation for premium sake that falls into categories such as Tokubetsu Junmai or Tokubetsu Ginjo.
Tokubetsu Junmai sake is made from rice, water, yeast, and koji mold, with no added alcohol. It is characterized by its rich, full-bodied flavor and often exhibits notes of umami, along with hints of fruit or nuts. Tokubetsu Ginjo sake, on the other hand, involves a more meticulous brewing process, with a higher degree of rice polishing and additional alcohol added to enhance aroma and flavor. This type of sake is usually lighter and more aromatic, with delicate floral and fruity notes.
The alcohol content of Tokubetsu sake generally ranges from 15-17% ABV. It is best enjoyed chilled or at room temperature to appreciate its nuanced flavors and aromas. Tokubetsu sake is ideal for pairing with a variety of dishes, from sushi and sashimi to more complex flavors like grilled meats or rich sauces. The special attention to detail in its production makes Tokubetsu sake a sought-after choice for those looking to experience high-quality Japanese sake.
TYKU Junmai Tokubetsu Benihana Sake
TYKU Tokubetsu Junmai Red Flower Sake
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