Suginishiki Kimoto Tokubetsujunmai

味わいの特徴

It is a Junmai-shu made with a raw yeast yeast yeast, 60% Yamadanishiki 9 series Shizuoka yeast, but the 2016BY Tokujun is not a Ginjo-type sake, but has a robust, full-bodied and flavorful taste.

情報詳細

特定名称

Tokubetsu Junmai

原材料

Rice and Rice koji

精米歩合

60%

使用米

Yamada Nishiki

アルコール度

15.5%

酸度

1.7

日本酒度

+6