クリュグ
Moriki Sake Brewery
Chitose, Iga City, Mie Prefecture
Rice used: Yamadanishiki(25%) from Mie Prefecture
Hachitan-Nishiki from Hiroshima Prefecture (75%)
Yeast used: Association No. 9
Alcohol percentage: 14
Sake Degree: +6
Acidity: 1.5
Amino acidity: 1.1
Toji : Rie Toyomoto
R4BY
Summer season only. This is a junmai nama-shu that can only be drunk now, with a refreshing taste and the umami of rice. The alcohol content is lowered to 14% by adding watered-down water to the unfiltered raw sake, resulting in a smooth and easy-to-drink finish.
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