Tokujiro Tokubetsu Jummai Muroka Nama Genshu

味わいの特徴

It is made from 100% "Gohyakumangoku" rice produced in Kyoto Prefecture. It is carefully brewed in small batches and bottled as soon as possible after top-bottling to deliver the fresh, crisp, freshly squeezed flavor of this seasonal winter sake. It is a mellow yet crisp dry sake with a gentle yet refreshing aroma and freshly squeezed gas. After being uncorked, it is characterized by a fresh and intense impression, with a fruity taste and the umami of rice. It gradually becomes more cohesive and well-balanced with the passage of time. Seasonal sake [around December].

情報詳細

特定名称

Tokubetsu Junmai

原材料

Rice and Rice koji

精米歩合

55%

使用米

Gohyaku Mangoku produced in Kyoto

アルコール度

16%

酸度

1.6

日本酒度

+5.0