Mary
Kikisasa set 1,000 yen
Denmabune
2175 Sakagoe, Ako, Hyogo 678-0172
Ingredients : Rice (domestic), Rice malt (domestic)
Rice：Hyogo Yamadanishiki
Rice Polishing Ratio: 47
Alcohol content: 16
This junmai ginjo-shu is made from 47% polished Yamadanishiki produced in Hyogo Prefecture. The rice is polished to 47% because there were 47 Ako Ronin.
It is brewed slowly at a low temperature to produce a fruity and aromatic sake.
The taste is light yet well-balanced with a rich acidity, full-bodied and umami, and sweetness in harmony, leaving a smooth and refreshing aftertaste.
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