はるアキ
It is "Iginjunsei" (酏吟純聖) Yamahai-brewed Junmai Ginjo by Mifuyu Shuzo.
This junmai ginjo is made from Shiga Prefecture's Yamadanishiki rice polished to 55% and fermented at low temperatures using the Yamahai method. You can taste the unique acidity and robustness unique to Yamahai. It is also a great sake that can be served lukewarm.
IngredientsRice (domestic), rice malt (domestic)
Rice polishing ratio 55
Rice variety 100% Yamadanishiki
Alcohol content 17
Sake degree +1.4
Acidity 1.7
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