Sawayamatsumoto　Shuhari　Gohyakumangoku　Jummaidaiginjo

味わいの特徴

A fresh food sake brewed with Gohyakumangoku produced in the Johata district of Nanto City, Toyama Prefecture. It has a full-bodied flavor and refreshing acidity in a fine line that is typical of Gohyakumangoku. Since long ago, there has been a common belief that sake is made with technique. However, we have learned from the rice of this region that there are areas that cannot be expressed by technology alone. Gohyakumangoku produced in Nanto City, Toyama Prefecture, is the starting point of "Moriboshi".

情報詳細

特定名称

Junmai

原材料

Rice and Rice koji

使用米

5 million stones

アルコール度

15%