クリュグ
Kido Junmai Daiginjo Yamadanishiki
Alcohol content 15°.
Sake degree +4.0
Acidity 1.3
Amino acidity 1.1
Rice used: Yamadanishiki
Polishing ratio 50%.
Yeast used: Association 1801 yeast, Association 9 yeast
Production area: Wakayama Prefecture, Brewer: Heiwa Shuzo Co.
The aroma and fruity taste are typical of daiginjo-style sake.
Feel the cleanliness, gentleness, and fullness typical of Kido.
Japanese>English