じゅんちょる
The sake rice is made from Kochi Prefecture's Kochi Prefectural sake rice, Kaze Naruko (Koiku 63), polished to 55%, and brewed with Kochi yeast (AA-41) using spring water from the Niyodo River system and brewed slowly at a low temperature.
It has a fresh, fruity aroma like melon, and is characterized by a full, gentle drinking experience with a clean, crisp finish.
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