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KURORYU Junmai Ginjo
Provenance: Eiheiji-cho, Fukui Prefecture ■Structure: Junmai Ginjo
Rice: Gohyakumangoku ■Polishing ratio: 55% ■Yeast used: Yeast preserved in the brewery
Sake meter degree: +3.5 ■Acidity: 1.3 ■Alcohol level: 15-16
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