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Manshu Ikko" Ordered goods
We use 100% "Tamasakae" from Tottori prefecture, polish the rice to 55%, and press it as it is.
It is a limited Junmai Ginjo-shu with a dark blue label.
It is a limited Junmai Ginjo sake.
The sake mother is made using the "Sanki Amazake moto" method of high temperature saccharification and the addition of lactic acid bacteria, without using lactic acid for brewing.
Takada Shuzo Co.
Konokun Junmai Ginjo Dark Blue Label
Lactic Acid Bacteria Sake Mother Brewing
Non-pressurized Nakadori unfiltered undiluted sake
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