はるアキ
Koshi Junmai Ginjo Kanjuku Kinone Apple" by Iinuma Honke
This casual-style junmai ginjo expands new possibilities for sake.
It has a profound aroma produced by malic acid, which is abundant in white wine, a harmony of sweetness and acidity, and a refreshing aftertaste.
The hi-ire process makes the sweetness and acidity stand out even more than in the unpasteurized sake.
Specific name: Junmai Ginjo
Ingredients: Rice, Rice malt
Alcohol content: 15
Sake meter: -15
Acidity : 3.0
Rice type : Kake/Gohyakumangoku, Koji/Yamadanishiki
Rice Polishing Ratio：58/50
State：Heated
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