tai
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%.
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Raifuku Ouwagata Junmai Ginjo
Rice polishing ratio: 50
Alcohol content: 15%.
Yeast: Flower yeast (isolate from Tokyo University of Agriculture)
Producer: Raifuku Shuzo, Chikusei City, Ibaraki Prefecture
Planning: Tomi-mama
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tai
TAKISOYA Pure Rice Ginjyosu
Koji rice 50%
Kake rice 55
National Rice
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