Chrisbrz
Tenpoichi Kimoto Junmai Tokubetsu Gentei-shu
Tenpoichi Kimoto Junmai Tokubetsu Gentei-shu
Alcohol content: 16% Alcohol
Nihonshu degree: +8 Nihonshu-do
Acidity: 1.6 Acidity
Raw material: Senbon Nishiki (rice)
Refined rice: Koji 60%, Kake 80% Kake Seimaibuai
Yeast used: Series 6 Yeast Variety
Fruity banana flavor but not cloying
(https://www.tenpo1.co.jp/product/kimoto_junmai/)
Chinese>English