酔生夢死
Refreshing scent of apple
spicy
Cider flavor with
Bitterness, good sharpness
Low in alcohol, yet robust
And yet it has a touch of elegance.
Junmai Ginjo-nama sake made from 50% polished Hachitan-Nishiki grown in Hiroshima Prefecture. It uses Kochi yeast (CEL-24), which was developed at the Kochi Prefectural Industrial Technology Center to produce highly aromatic sake.
Alcohol content: 14%.
Sake strength: - 12
Acidity: 1.8
Rice used: Domestic rice
Rice polishing ratio: 50
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