クリュグ
Rice used : Kyo no Kiki
Rice polishing ratio : 60
Alcohol percentage : 14
Sake Degree : +2
Acidity : 1.4
This junmai ginjo-shu uses Kyoto sake rice "Kyo-no-kiraki" and Kyoto yeast "Kyo-no-koi".
It is a junmai ginjo-shu made with Kyoto sake rice "Kyo-no-Koi" and Kyoto yeast "Kyo-no-Koi".
It is characterized by its gorgeous aroma and light, elegant flavor.
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