Hakuro Daiginjo

味わいの特徴

Tojo Yamadanishiki from Hyogo Prefecture's special A district is used as the raw material rice. The rice is polished to 40% and fermented at low temperature for a long time. It has a fruity aroma and refreshing acidity, It is a slightly dry daiginjo with a fruity aroma, refreshing acidity, and a clean mouthfeel.

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

Yamada Nishiki

アルコール度

16%

酸度

1.1

日本酒度

+4