Harukasumi Green Label

味わいの特徴

Harugasumi first brewed sake using Misato Nishiki in the winter of 2006. We polished the roughly 20 bags of Misato Nishiki harvested from about 3 tanbo of rice fields to 50% of their original size and used Kumamoto yeast (KA-4) to brew a Junmai Ginjo. Since then, the area dedicated to growing Misato Nishiki has increased more than 30-fold, but we have continued to produce this Junmai Ginjo. In other words, this Harugasumi “Green Label” can be said to be the sake that marked Harugasumi’s new beginning.

情報詳細

特定名称

Junmai Ginjo

原材料

Rice and Rice koji

精米歩合

50%

使用米

Misato Nishiki

アルコール度

16%