tai
Chokaizan Junmai Ginjo
[Akita Prefecture]Tenju Shuzo
Ingredients : rice(domestic), rice malt(domestic)
Rice polishing ratio：55
Yeast used: ND-4 (Tokyo University of Agriculture flower yeast)
Rice used: 100% Akita Sake Komachi, Tenju Sake Rice Research Association
Alcohol content: 15
Sake meter: ±0
Acidity: 1.4
Amino acidity: 1.1
Brewing water: Chokai Mountain water (soft water)
Toji: Yosuke Ichinoseki (Toji Yamauchi)
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