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Katsuyama Junmai Ginjo Kai
Elegant aroma from the moment you pour it into the glass.
It's very Yamada Nishiki-like!
In the mouth, the aromas from the jade fragrance spread, and towards the end, the umami and acidity pushed in and integrated, with a good balance.
The must, which is made of 50% polished Yamada Nishiki rice, is pressed in a bag, and the must is quickly heated in a bottle to keep it unfiltered and fresh, and stored at minus 5 degrees Celsius on ice to keep the quality of the sake stable.
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Raw material name: Rice (domestic) Rice malt (domestic)
Rice: 100% Yamadanishiki
Rice polishing rate: 50%.
Alcohol content: 16%.
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