Juyondai Nakadori Jungin Bansyu Aiyama

味わいの特徴

It is called "Nakadori" because the best balance of aroma and taste is collected at the time of tanking, and the power and flavor of the sake rice can be fully appreciated. In 1996, this was the first ginjo-shu made from Aizan rice in Japan. It has a voluptuous taste, smooth texture, and a deep flavor with a delicate sweetness and umami spreading through the taste buds.

情報詳細

特定名称

Junmai Ginjo

原材料

Rice and Rice koji

アルコール度

15%