Tedorigawa Daiginjo Arabashiri

味わいの特徴

When sake is pressed, it can be divided into three parts: the first part is called "arabashiri," the middle part is called "chukumi," and the last part is called "yamame. The first part is called "arabashiri," the middle part is called "chukumi," and the latter part is called "blame. Of the three, "Arabashiri" is the freshest and freshest, with a gorgeous aroma. The sake is kept at ice temperature in the brewery to ensure that it tastes exactly the way it was pressed. From winter to spring, you can enjoy its fresh and crisp flavor. From summer to fall, you can enjoy its smooth taste and beautiful aftertaste.

情報詳細

特定名称

Daiginjo

原材料

Rice, Rice Koji and Distilled Alcohol

精米歩合

45%

使用米

Yamada Nishiki

アルコール度

16%