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Kikusui Junmai Ginjo Nama Genshu Oikan Shibori
Refreshing and refreshing ginjo aroma with a hint of fruitiness.
Bubbles appear when poured into a glass.
In the mouth, the new sake gasiness is pleasant, and the crisp acidity tightens the taste.
It has a refreshing mouthfeel and taste like grapefruit.
Takanenishiki is a hard rice and takes a lot of time to grow, so it is rarely used anymore, but many people's thoughts and efforts have come to fruition.
Ingredients: Rice (domestic), rice malt (domestic)
Raw material rice: 100% Takananishiki produced in Minami Shinshu
Rice polishing ratio: 55
Sake degree:±1.0
Acidity: 2.0
Alcohol content:16 degrees
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