じゅんちょる
Junmai Ginjo brewed with "Yamadanishiki", a rice suitable for sake brewing, is in limited supply. It is only released once a year.
It has a gorgeous aroma typical of Isshaku-Suisei, and the rich flavor of Yamadanishiki can be enjoyed over the summer while still feeling fresh.
Rice used: Yamadanishiki produced in Tojo, Hyogo Prefecture
Rice polishing ratio : 50
Alcohol content : 16.1%.
Produced in : Akita Prefecture Fukurokuju Shuzo
Japanese>English