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KURORYU SHIZUKU
Rice used: Yamadanishiki, Alcohol percentage: 16%, Rice polishing ratio: 35%, Sake meter value: +4
This daiginjo-shu is made from the finest sake rice, Yamadanishiki, and carefully and slowly fermented at low temperature. As the name "Shizuku" suggests, the taste is clear and clean.
Melon aroma with a soft touch, elegant. The aroma is full-bodied. Convergence and lingering softness with moderate acidity. The slightly dry aftertaste is good as a food sake.
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