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At Niigata Sake-no-jin in Osaka
The centrifugal separation is said to extract the flavor well without any miscellaneous taste and make it thicker.
Japanese>English
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Ingredients Rice (domestic), Rice malt (domestic)
Raw material rice: 100% Matsuyama Mitsui produced in Ehime Prefecture
Rice polishing ratio 60
Alcohol content 16
Sake degree +3.5
Acidity 1.6
Production date: September 2024
Firing
A junmai-shu limited to the fall season with a gentle aroma and mellow rice flavor in harmony. Suitable as a mid-meal drink.
Japanese>English
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Ingredients Rice (domestic), Rice malt (domestic)
Raw material rice Matsuyama Mitsui produced in Ehime
Rice polishing ratio 60
Alcohol content: 15° to 16° C
Sake degree +3.0
Acidity
Production date: August 2024
Firing
This junmai ginjo-shu is an autumn-only sake that has spent a summer in the brewery, slowly mellowing and becoming aromatic and smooth on the palate. It is characterized by its firm flavor and soft acidity that has been matured until autumn.
Japanese>English
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slightly cloudy
YK35
It has a gorgeous and sweet taste,
It has a strong flavor.
The acidity is also relatively strong.
17% Alc
Japanese>English
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18% Alc
Brilliant, sweet.
18% Alc
Gentle and mild acidity.
Japanese>English
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Omachi
Sourness typical of a sake yeast yeast yeast yeast
Taste with depth
Japanese>English
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The ginjo aroma is well pronounced.
Pear, melon, Kamishinko, chervil.
Japanese>English
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Omachi
Mellow and full-bodied
Easy to drink as a food sake
Serve with sake hot pot
Japanese>English
Unspecified純米大吟醸
