Inabatsuru Junmaidaiginjou Gouriki

味わいの特徴

Junmai Daiginjo-shu made from "Strong Rice", a sake rice produced only in Tottori Prefecture, with a milling ratio of 40%. Strong rice" is a Tottori rice that ceased to be produced in 1954. In 1989, from a handful of seed rice, it took two years to finally increase the amount of rice to the point where it could be used to make sake. The aroma is reminiscent of steamed new rice, and the rich flavor is a combination of bitterness, acidity, astringency, and sweetness. This sake is the origin of unique local sake, with its unrestrained flavor and masculine strength.

情報詳細

特定名称

Junmai Daiginjo

原材料

Rice and Rice koji

精米歩合

40%

使用米

Goryoku (Strong)" produced in Tottori Prefecture

アルコール度

16%

酸度

1.3

日本酒度

+2