じゅんさん
Mellow, deep and dry.
It is not a traditional sake, but goes well with vinegar-flavored meals.
Today we served it with nigirizushi sushi with Japanese Spanish mackerel from Kyoto.
Made from 100% Akita-grown rice suitable for sake brewing
Polishing ratio 50%.
Kugo-type yeast
Water used for brewing: Spring water from the brewery's "Biwanuma Kansen
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