Kubota Hekijyu

味わいの特徴

This Junmai Daiginjo-shu is brewed using the traditional Yamahai brewing method, which maximizes the power of lactic acid bacteria. It is characterized by a fresh, sharp acidity and a crisp, light finish, while still retaining the robust flavor of the Yamahai brewing method. Enjoy it with savory dishes such as grilled or roasted dishes.

情報詳細

特定名称

Junmai Daiginjo

原材料

Rice and Rice koji

精米歩合

50%

使用米

5 million stones

アルコール度

15%

酸度

1.2

日本酒度

2