Fuisshamansokujo

味わいの特徴

It goes well with fish dishes in general, but its true value is maximized when paired with dishes rich in umami ingredients such as shrimp and crab. While taking advantage of the rich acidity and umami of Yamahai, the alcohol content has been kept at 14.5ºC, making it an easy-to-drink food sake. It was developed for export to countries where low alcohol is preferred, such as Europe and the United States, and in response to requests from those who can only drink a little because the original sake is too high in alcohol content.

情報詳細

特定名称

Junmai Ginjo

原材料

Rice and Rice koji

精米歩合

60%

使用米

Niigata rice

アルコール度

14.5%

酸度

2.1

日本酒度

-11.8