じゅんさん
Umashiri Omachi Dry Junmai Ginjo
Kudokibe dry Junmai Ginjo.
It goes very well with Senshu Mizunasu sashimi.
Another glass!
Heat treatment: Nama-fume (once fired)
Ingredients Rice, Rice malt
Alcoholic strength: 16° to 17° C
Ingredient rice: Omachi
Polishing ratio 50%.
Yeast used: Ogawa/KA
Sake meter degree +10
Acidity 1.2
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