はるアキ
Gyokusendo Shuzo's "Liyuisen Ranjatai Daiginjo
Ranjatai" is the name of an aromatic tree stored in the Shosoin Repository. We borrowed the name for our Daiginjyo in honor of the dignity and rarity of its fragrance, which can only be imagined. The playfulness of the word "Ranjatai" with the word "Todaiji" hidden inside is also a nice touch, don't you think?
Yamada-Nishiki, the king of sake rice, is polished to 35% by the brewery's own hands and brewed with Kumamoto yeast, a traditional ginjo yeast, to produce a daiginjo-shu that retains the "YK35" taste that was once called the "formula for winning gold awards" at the National Tax Agency's New Sake Competition.
Rice used: 35% polished Tojo Tokushu A district special grade Yamadanishiki
Sake degree : +5
Acidity ：1.3
Amino Acid Content ：1.0
Alcohol Content ：16.0~16.9%.
Japanese>English