じゅんさん
The sake is made from 100% Sakamai, a celebratory grape variety from Fushimi, Kyoto, and polished to 88%, a level of flavor that would be impossible without organic cultivation, but with a clean finish that is completely free of any cloying flavors.
The sake is made using the Edo Period (1603-1867) brewing method called jumizu-jikomi. The rice used is pesticide-free rice.
Ingredients: rice (domestic), rice malt (domestic)
Rice polishing ratio: 88
Ingredients: 100% "Shuku" produced in Fushimi, Kyoto
Alcohol content: 15
Jyunidanke Main Store
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