KURAMOTO 64DRY
Raw material rice: Yamadanishiki produced in Nara
Rice polishing ratio 64
Sake degree +10
Acidity 2.2
Yeast used: No. 7 series
Condition: Nama-shu
Brewing year (BY) 2024BY
Alcohol content 16%.
Gassan mellow dry junmai
Rice used
100% sake brewing rice
Rice polishing ratio
70% (the highest percentage of rice used in sake brewing)
Alcohol content
15 degrees Celsius
Nowadays, the special pure rice is raw.
Raw rice: Gohyakumangoku (80%), Yamadanishiki (20%) (using a cut)
Rice polishing:60%
Alcohol content: 15.5%
Manufacturer: Kimiya Sho Brewery, Nabari City, Mie Prefecture
Yuki no Mayu (Snow Cocoon) Nenkosuru Mori (Brewing Forest)
Rice used: "Gohyakumangoku" from Niigata Prefecture / "Koshibuki" from Niigata Prefecture
Polishing 60
Specified name sake, etc. Junmai Ginjo/namaishu
14% alcohol by volume