クリュグ
Rice: 100% "Hanamoi" produced in Aomori Prefecture
Rice polishing ratio: 40
Sake meter: +3
Acidity: 1.4
Alcohol content: 17
This daiginjo is made from Aomori Prefecture's "Hanamoi" rice suitable for sake brewing, polished to 40%.
Soft, soft water from the underground streams of Mt. Hakkouda and the Oirase River system is pumped up from the brewery's basement and used as the brewing water.
Hana-Moi" is a crossbreed of "Yamadanishiki" and "Hana-Fukiyuki" and is one of the most highly acclaimed sake brewing varieties in Japan,
It is a variety produced in Aomori Prefecture and is comparable to Yamada-Nishiki, the most highly regarded rice for sake brewing in Japan.
It has a gorgeous mouthfeel, smooth texture, pleasant acidity, and a hint of sweetness. It has a well-balanced finish.
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