じゅんちょる
◆New Koji mold "Soumei" used
In addition to the usual yellow koji, we use a new type of koji called "Soumei" that produces citric acid in part of the tomei koji.
It is a limited edition sake with a refreshing summer taste.
Unlike the sour taste of completely white malted rice, it has the atmosphere of regular special junmai, but with a slight refreshing acidity that allows you to continue drinking it without getting sick of the sweetness.
Rice used: Yamadanishiki
Rice polishing ratio : 60
Alcohol content : 15
Produced in : Yamaguchi Prefecture Nagayama Honke Sake Brewery
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