じゅんさん
A hybrid sake of Miyamanishiki and Hitogokochi.
Personally, I liked the Miyamanishiki sake. This sake also has an excellent palate as a food sake.
Rice: 50% Miyamanishiki and 50% Hitogochi from Nagano Prefecture Polishing ratio: 50
Alcohol content: 15% (original sake) Yeast used: Nagano D and E yeast Toji: Kosei Harada
Producer: Yoshinoya, Nagano, Nagano
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