Gikyo Enishi

味わいの特徴

All Yamada-Nishiki produced in the Tojo Special A district of Hyogo Prefecture is used for this sake, which is aged in the brewery at room temperature for at least three years. The aging process gives it a golden color and a strong flavor. It is a product that can easily be liked or disliked, but once you get into it, it is a swamp-like sake that you cannot get out of. It is recommended to be served at room temperature or lukewarm.

情報詳細

特定名称

Tokubetsu Junmai

原材料

Rice and Rice koji

精米歩合

60%

使用米

Yamadanishiki, Tojo Special A District, Hyogo Prefecture

アルコール度

15〜16%