Kohei Shinfuku
Rice polishing ratio 50%.
Alcohol 16 degrees
Sake degree -0.2
Acidity 1.7
This sake is made from "Ippozumi," a rice suitable for sake brewing that was first developed in 2001 in Akita Prefecture, a rice-producing region, and was debuted in 2020. The sip has a gentle swelling characteristic of the rice. It is a delicious sake with a refreshing acidity, and we hope you will enjoy it as a midday sake.
The colorful bottle looks like Awamori.
The aroma is rich and a little pungent.
Gorgeous on the palate
Fruity
It smells great when it's heated up!
You won't find it in many liquor stores or pubs, but it will be popular!
Japanese>English