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It was designed to be sharp and dry like a Japanese sword, and has a freshness with a hint of fruitiness. Its refreshing ginjo aroma and lightness are impressive.
Natural water from the Shirakami Mountains in Akita Prefecture is drawn directly into the brewery and used in all processes as it comes out of the spring.
Provenance: Happo Town, Akita Prefecture
Structure: Junmai Ginjo-Ginjo-Hara Sake
Rice: Akita Sake Komachi
Rice polishing ratio: 50-55
Yeast used: Akita yeast No.12
Sake meter: +2.0
Acidity: 1.8
Alcohol percentage: 16
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