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2021 Shikoku Women's Football League "#Swallow Your Opponent🌺
Section 2 ⚽ Tokushima Bunri University Women's Soccer Club編⚽
The company was founded in 1942. The sake is brewed with rice produced in Tokushima Prefecture and subsoil water from a tributary of the Yoshino River (the Ayukui River), and then slowly squeezed using the traditional "tank-shibori" method over a long period of time to create a sake with a clean and soft taste with little miscellaneous flavors.
In addition, the junmai daiginjo and junmai ginjo use the "LED dream yeast" developed in Tokushima Prefecture. The yeast is said to have high fermentation power and produces a refreshing taste with a good aroma.
The aroma and sweetness are both moderate, with a hint of bitterness.
Overall, it has a well-balanced and gentle taste that does not interfere with meals.
【Details
Raw material rice: Domestic rice
Rice polishing ratio: 60
Alcohol content: 15 degrees
(See label indication)
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