Junmai Kinokuniyabunzaemon Hiyaoroshi

味わいの特徴

Newly squeezed in early spring, the sake is once fired and then left to mature in a cool warehouse during the hot summer months. When the autumn winds begin to blow, it is time to wake up. Once the sake has matured to the right degree, it is packed fresh and shipped without being fired a second time. The slow aging in the cold storehouse deepens the flavor of the rice and produces a mellow and rich flavor.

情報詳細

特定名称

Junmai

原材料

Rice and Rice koji

精米歩合

65%

使用米

Yamada Nishiki、Dewa Brilliant

アルコール度

16%

酸度

1.3

日本酒度

+4