たくぼん
Mature and full-bodied.
The wine is full of flavor and has a good aftertaste.
It finishes with a good aftertaste.
The following is from the website
Aomori yeast and Momogawa yeast are used.
Brewed by Nanbu Touji with soft water from the Oirase River system.
This ginjo-junmaishu has a full-bodied, fragrant aroma that brings out the sharpness of the sake.
Ingredients: rice (domestic), rice malt (domestic)
Rice polishing ratio: 60
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Sake meter: +2
Acidity: 1.4
Slightly dry
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