肥後の酔い子
Specified name Daiginjo-shu
Specification Hi-iru
Brewer: Maruo Honten
Production area Kotohira-cho, Kagawa Prefecture
Ingredients: Rice, rice malt, brewing alcohol
Rice used: Yamadanishiki produced in Hyogo Prefecture
Polishing ratio 35
Yeast used: Akita Konno No.24
ALC 17-18 degrees
Acidity 1.8
Sake degree +1
Capacity 720ml
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