kawauso
Cloudy, with rice grains mixed in. Strong carbonation. The taste is dry and refreshing.
It is served with a half-boiled salmon roe.
This is a sake that challenges the champagne of Japanese sake with authentic sake quality.
It is made by bottling Junmai Ginjo Honjo with Moromi and using the authentic method of secondary fermentation in the bottle (champagne method) to generate carbon dioxide gas.
You can enjoy the delicious flavor and ginjo aroma of using only rice as the raw material, and the refreshing carbon dioxide gas.
When the crown is opened, gas is released, giving the impression of champagne.
Specific name: Junmai Ginjo Honjyosei Nigori
Raw material rice: Osan Nishiki
Rice polishing ratio: 55
Sake meter: +3
Acidity: 1.45
Amino Acidity: 1.5
Yeast used: Yamagata No.9
Temperature: 14-14.9
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