sekisen
Isobojiman Junmai Ginjo Shiboritate Nama-nama Shu
Rice used: Yamadanishiki
Rice polishing ratio : 53
Sake degree : +4 degrees
Acidity : 1.35
Alc. degree : 16
Production date : 2021/12
A new winter limited edition sake. Refreshing ginjo aroma like muscat and white peach. The taste is fresh, full-bodied, clean, and smooth. The aftertaste is sharp and light. Ideal as an aperitif.
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