クリュグ
Koji: 100% Yamadanishiki produced in Yoshida district, Nishiwaki City, Hyogo Prefecture
Kake) 100% Gohyakumangoku produced in Nanto City, Toyama Prefecture
Alcohol percentage: Less than 17
Rice polishing ratio: 55
Sake degree: 0 Acidity: 1.6 Amino acidity: 1.1
Yamadanishiki is used for the koji rice and Gohyakumangoku for the kake rice,
Both rice and koji rice are 100% domestically produced.
Yamada-Nishiki from the Nishiwaki district of Hyogo Prefecture is polished to 55%,
The sake is fermented slowly at a low temperature. The unique freshness and lightness of Junmai Ginjo
The unique freshness and the light and pleasant taste of Junmai Ginjo.
A fresh ginjo aroma reminiscent of blue melon,
and a good acidity and umami. It is a very cost-performance sake with an emphasis on a light texture.
It is a very cost-performance sake with an emphasis on a light texture.
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