じゅんさん
Shinriki" is a revived rice that was produced in the Meiji era (1868-1912), and together with "Kame-no-o" and "Aikoku," it was called one of the three major rice varieties of the Meiji era.
This sake is made from this rice.
I personally think it is suitable for cold sake in summer because it is smooth, acidic, and sharp, and does not leave much of a lingering aftertaste.
Rice used: Shinriki produced in Miyagi Prefecture
Rice polishing ratio: 55
Sake meter: -1
Acidity: 2.1
Amino Acidity・・・0.4
Alcohol content・・・・16
Japanese>English