はるアキ
Isobojiman Junmai Ginjo Hyogo Prefecture Special A District Tojo Yamadanishiki" by Isobojiman Shuzo
This junmai ginjo is made with luxurious Yamadanishiki grown in Tojo, Hyogo Prefecture's Special A district, which is said to produce the highest quality sake rice. It is fermented slowly at low temperature using Oigawa subsoil water from the Southern Alps. It has a refreshing ginjo aroma, a delicate sweetness, and a beautiful sharpness due to its sharp acidity. It has all the qualities necessary as a food sake. It is a Junmai Ginjo with the unshakable Isobojama character.
Ingredients: Rice (domestic), Rice malt (domestic)
Raw material rice: 100% Yamadanishiki (extra high grade to extra high grade) produced in Tojo, a special A district in Hyogo Prefecture
Polishing ratio: 50% for Koji rice, 55% for Kake rice
Yeast used: In-house preserved
Lees ratio 52-57
Sake degree +4 to +6
Acidity 1.3
Alcohol content: 15 to 16
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