Classification
CLASSIFICATION Junmai Ginjo-shu
Rice
INGREDIENT Akitasakekomachi
TASTE TYPE
TYPE OF FLAVORClear Taste,Dry
Rice Polishing Ratio
50% RICE POLISHING RATIO
ALCOHOL OF VOLUME
ALCOHOL OF VOLUME16.0-16.9%.
Sake Degree
SMV+4
ACIDITY
ACIDITY1.7
Spring version of the Italian label series
Sake Brewer : Miinotoshi
Location: Mitsui District, Fukuoka Prefecture, Japan
Rice: Gin-no-sato
Rice polishing ratio: 60
Yeast: ---
Alcohol content: 15.0
Sake degree: +2
Acidity: 1.8
The aroma is the most clearly perceptible of all the Nabeshima wines, and the finish is clean and refreshing. It has a moderately beautiful sweetness and a little gas.
Ingredients :Rice (domestic), rice malt (domestic)
Rice used : 100% Kitashizuku
Alcohol Content :16% Alcohol
Polishing ratio : 50