Fudo Tsurushishibori Muroka Daiginjonamagenshu

味わいの特徴

This is a daiginjo-nama sake made from 40% polished "Sake-komachi" rice produced in Akita Prefecture. Sake-komachi" has brewing characteristics comparable to those of "Yamadanishiki," the best rice for sake brewing, and by hanging the sake in the vat, it is made into a daiginjo-nama sake with a refined flavor with less cloying taste, a gorgeous spread in the mouth, and a good sharp taste.

情報詳細

特定名称

Daiginjo

原材料

Rice, Rice Koji and Distilled Alcohol

精米歩合

40%

使用米

Shukomachi (variety of rice)

アルコール度

17%

酸度

1.2

日本酒度

+5