saromi
Junmai Ginjyo Nama-zake
Rice variety Miyamanishiki produced in Nagano Prefecture
Rice polishing ratio 55
In-house strain of yeast No. 7
Alcohol 15%.
Sake degree +0.6
Acidity 1.9
Storage method: Refrigeration required
Refreshing flavor and aroma reminiscent of freshly squeezed fruit juice. It is a handsome match for Western cuisine.
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