はるアキ
Mitsui no Kotobuki's "Mitsui no Kotobuki Summer Jungin Chicara
A summer version of the Italian label series that is shipped throughout the four seasons. This junmai ginjo uses "Dream Yeast," a strain that produces high malic acid. Like the fruit apple, it has a crisp taste when cooled and a gentle sweetness at room temperature. Cicala" is the Italian word for a "sea worm. Cicala" is an image of a cicada perched on a tree in a tea kettle.
Summer Junmai Ginjo-shu
Rice polishing ratio: 60
Rice used: Yamadanishiki for Koji rice, Yumeichikkou and Yamadanishiki for Kake rice
Alcohol Content : 15
Sake meter degree: -1
Acidity: 2.2
Amino Acidity : 2.0
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