Kinokuniyabunzaemon Daiginjou Kuro

味わいの特徴

Yamada-Nishiki (produced in Hyogo Prefecture) is polished to its core, and the steamed rice is fermented slowly at a low temperature to bring out the refined aroma and flavor from the core of the rice, making this a masterpiece of the master brewer's skill. It is a daiginjo-shu with such elegance that it is easy to understand why it is a "national sake" born of the meticulousness of the Japanese people.

情報詳細

特定名称

Daiginjo

原材料

Rice, Rice Koji and Distilled Alcohol

精米歩合

35%

使用米

Yamada Nishiki

アルコール度

16%

酸度

1.1

日本酒度

+2