KENRO from Kumi no Ura, a sake brewery in northwest Kyoto, has a cool label!
The label was drawn by a modern calligraphy artist, Tsurugi Oboro (KENRO)!
The flavor is refreshing and goes well with the blue bottle.
Ingredients: rice (domestic), rice koji (domestic)
Ingredient Rice: Yamadanishiki produced in Hyogo Prefecture
Alcohol content: 16 deg,
Sake degree: +1
Rice polishing ratio: 55
Today is Kyoto's local sake day.
Joyo's Ginjo is a +10 very dry sake. It is refreshing.
Rice used: Kyoto Shuku-mai
Polishing ratio 55
Sake degree +10
Acidity 1.3
Alcohol percentage 15
Ago Tsuyu Shabu Shabu Shabu Yamafuku
Kagura Ruri.
Junmai, unfiltered, unpasteurized, unpasteurized sake.
This sake is quite clear and gorgeous, with a delicious flavor and a glossy, gorgeous feel. It is a favorite of the landlady, Oharu-san.
Ingredients／Rice, Rice Koji
Alcohol / 15-17 degrees Celsius
Rice variety／"Shuku" produced in Kyoto
Rice polishing ratio / 65
Yeast／Matsui original
Ago Tsuyu Shabu Shabu Shabu Yamafuku
