Wakaebisu Daiginjo

味わいの特徴

In 1986, Hisakazu Shigeto, the fifth generation brewer of Wakabisu In 1986, Hisakazu Shigeto, the fifth generation brewer of Wakabisu, revived the cultivation of "Yamada-Nishiki" sake rice in Iga. Mie Yamada-Nishiki" was born. The "Mie Yamada-Nishiki" was polished to 40%. The brewers put their heart and soul into brewing this sake by hand. This is the highest grade of Wakabisu Ginjo-zukuri sake. Enjoy the mellow aroma and clear taste. Please enjoy the mellow aroma and clear taste.

情報詳細

特定名称

Daiginjo

原材料

Rice, Rice Koji and Distilled Alcohol

精米歩合

40%

使用米

Mie Yamada Nishiki

アルコール度

16%

酸度

1.3

日本酒度

+3.0