かおまんがい
Nurturing yeast mash...
Using the power of nature and natural lactic acid bacteria
Junmai-shu is made by using the power of nature and natural lactic acid bacteria to nurture the sake mother.
A clear taste that can be served cold or hot.
It has a clear, unpleasant taste and a subtle ginjo aroma.
A sense of security that allows you to drink it all the time.
Score☆☆☆☆
Ingredients: Rice (from Toyama Prefecture), Rice Koji (from Toyama Prefecture)
Rice polishing ratio 53%.
Alcohol content 16%.
Manufacturer Wakakai Shuzo Co.
Mie Prefecture
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