しんしんSY
Comparison of Kudokigake's high-spec sake
extensive knowledge
This is the first new sake Shiboritate of R4BY from Kamenoi Shuzo. Again, Yamadanishiki from Hyogo Prefecture was used as the raw material rice, with 50% polished rice. Ogawa yeast and M310 were used. The freshness of the freshly pressed sake gives it a youthful, fresh mouthfeel. It has a gorgeous ginjo aroma that spreads in the mouth, and a voluptuous thickness that only Yamada-Nishiki can provide. The luxurious sweetness that is unique to Kudokidotte can be felt softly flowing on the tongue from the mid-palate.
Specific name: Junmai Daiginjo
Ingredients : Rice, Rice malt
Alcohol content: 16.7
Sake degree: -5.0
Acidity: 1.2
Rice type：Yamadanishiki
Rice polishing ratio：50
Condition: Nama-shu
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