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じゅんさん
Umashiri Omachi Dry Junmai Ginjo
Kudokibe dry Junmai Ginjo.
It goes very well with Senshu Mizunasu sashimi.
Another glass!
Heat treatment: Nama-fume (once fired)
Ingredients Rice, Rice malt
Alcoholic strength: 16° to 17° C
Ingredient rice: Omachi
Polishing ratio 50%.
Yeast used: Ogawa/KA
Sake meter degree +10
Acidity 1.2
Japanese>English
じゅんさん
Satsukushiman Junmai Daiginjo Hi-ire, sold only in May.
It is a beautiful sake for victory after a soccer game.
Fruity and refreshing!
Rice： Koji rice - Gohyakumangoku, Kake rice - Gohyakumangoku, Yondan rice - Himenomochi
Rice Polishing Ratio： 45
Yeast : Utsukushima dream yeast (F7-01)
Alcohol content: 15%.
Sake meter degree: ---
Acidity: ---
Japanese>English