Mary
Kikisasa set 1,000 yen
Denmabune
2175 Sakagoe, Ako, Hyogo 678-0172
Ingredients : Rice (domestic), Rice malt (domestic)
Rice：Omachi produced in Okayama
Rice Polishing Ratio: 65
Alcohol percentage: 16.5
Omachi from Okayama Prefecture is used.
It is a junmai sake brewed using the traditional sake brewing method called "Namo Hashiroshi," which requires a lot of time and effort.
It has the characteristic flavor and fullness of Omachi rice, and the rich mellow taste of the sake brewing process. It is recommended to be served at room temperature or warmed.
When heated, the acidity mellows out and the range of flavors expands.
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