Dassai Jyunmaidaiginjyo Migaki Niwarisanbu Enshinbunri

味わいの特徴

The beauty of centrifugal separation is that there is nothing unpleasant about the sake quality, and the addition of a sake quality with a punchy, intense flavor derived from the normal pressing method expresses thickness and complexity in a refined, gorgeous, and delicate manner. This sake is a blend of sake pressed without pressure using the centrifugal separation technique and sake pressed under pressure, which is the normal way of pressing sake.

情報詳細

特定名称

Junmai Daiginjo

原材料

Rice and Rice koji

精米歩合

23%

使用米

Yamada Nishiki

アルコール度

16%

酸度

1.1

日本酒度

+4