tai
Kata-no-Zakura Super Dry Straight Kumi
Sake quality
Junmai Ginjyo Nama-genshu
Ingredients
Rice (domestic), rice malt (domestic)
Rice used
Yamadanishiki
Rice polishing ratio
58% (with a minimum of 5% alcohol by volume)
Alcohol content
17% alcohol by volume
Sake Degree
+13
Acidity
1.9
Amino acidity
1.8
Nama-shu/Hi-ire
Storage Method
At Tamaki-san in Musashi-shinjo
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