じゅんさん
Sake brewed with Kitashizuku from Hokkaido using natural lactic acid bacteria. It is squeezed in spring and stored in ice temperature.
It was the first sake we had at our usual Tori-Iraki restaurant, and it was the number one sake of the day, which we had to refill many times until the end of the party.
You can easily taste the rounded acidity and umami that makes you want to drink it over and over again.
Rice used: Kitashizuku grown in Hokkaido
Rice polishing ratio 60
Alcohol 14%.
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