Hakuro Junmai Ginjo

味わいの特徴

The umami of the rice is further accentuated by the ginjo-style brewing process using long-term low-temperature fermentation. Our goal is to create a sake with a moderate balance between the ginjo aroma and flavor, and a harmony of the five tastes.

情報詳細

特定名称

Junmai Ginjo

原材料

Rice and Rice koji

精米歩合

55%

使用米

Yumenagari (variety of sorghum)

アルコール度

15%

酸度

1.7

日本酒度

+2