たかひろ
★★★★☆: 4.0
Ingredients
Rice (domestic), rice malt (domestic)
Rice used
All rice grown under contract
80% Kinmon-Nishiki (produced in Kijimadaira, Shimotakai-gun, Nagano)
Yamada-Nishiki 20% (Produced in Naka-ku, Taka-machi, Hyogo Prefecture)
Rice polishing ratio
60% (from Kijimadaira, Shimotakai-gun, Nagano Prefecture)
Production method
Junmai Ginjo
Alcohol content
15 degrees Celsius
Sake Degree
+4
Acidity
1.4
Amino acidity
1.3
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