はるアキ
Iwase Junmai Ginjo Unfiltered Aged Sake" by Mikunibare Shuzo
Junmai Daiginjo-class quality junmai ginjo-shu made by polishing brown rice to half its weight. The sake is carefully brewed and matured for one year without adjusting the aroma in order to preserve the flavor, which sake connoisseurs love.
Rice used: Yamadanishiki from Hyogo Prefecture
Rice polishing ratio: 50
Alcohol content: 15-16%.
Sake meter: +4
Acidity: 1.5
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