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Junmai Daiginjo "Kouju
This Junmai Daiginjo-shu is made from Yamada-Nishiki rice polished to 35% and fermented slowly at low temperature. This sake has a gorgeous ginjo aroma and a robust flavor.
Rice used: 100% Yamadanishiki (100% rice grown in the Zouga district of Higashi-Hiroshima City, Hiroshima Prefecture)
Rice polishing ratio: 35
Alcohol content: 16%.
Sake degree: +1.0
Acidity: 1.2
Yeast used: Momiji
Medium-bodied
Winner of the Hiroshima Regional Taxation Bureau's sake competition in 2020
The first time in three years, it will be awarded at the 2022 Sake Festival.
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