Koshinokambai Shiroraberu

味わいの特徴

Even though it is an ordinary sake, it is carefully brewed by polishing the rice and slowly fermenting it at low temperatures for a long period of time based on ginjo-zukuri techniques, making it the most accessible and drinkable sake. It is also called "Shiripin-no-sake" by regular fans because of its powerful and outstanding sharpness.

情報詳細

特定名称

Other

原材料

Rice, Rice Koji and Distilled Alcohol

精米歩合

58%

アルコール度

15%

日本酒度

+6