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"JOYO" Nigorizake Genshu
- 100% "Gohyakumangoku" rice is used for sake brewing. The mellow taste of freshly squeezed nigori sake with a rich, thick flavor is delivered. In addition, from the release of new sake at the end of November to the end of March, a "new sake sticker" will be affixed to the shoulder of the bottle. During the new sake season, you can fully enjoy the mellow, full-bodied flavor and mild taste that only freshly brewed sake can offer. From spring onward, it gradually becomes more mellow and full-bodied, with a rich, mellow flavor. How to drink: Cold or on the rocks is recommended.
- Ordinary sake
- Rice, rice koji, brewer's alcohol, sugar, acidifier
- 5 million stones
- It is a mellow nigori sake that goes well with strong flavors such as meat dishes.