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It is made from Shiga Prefecture's Ginbuki, which inherits the DNA of Tamakae and Yamadanishiki. It is gorgeous and mellow, with a mild sweetness and a clean finish.
The brewery has won consecutive gold medals at the National New Sake Competition.
Specific name: Junmai Ginjo
Rice used: Ginfukiyuki (Shiga Prefecture rice suitable for sake brewing)
Rice polishing ratio: 55
Alcohol percentage: 15
Brewer's name: Takeuchi Shuzo (Ishibe, Konan City, Shiga Prefecture)
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