Junmaiginjo Shiun Taiyozakari

味わいの特徴

All of the "Koshitanrei" rice developed in Niigata Prefecture for sake brewing is used, polished to nearly half its original quality. It has a good balance between the sharpness from the ginjo-style brewing and the richness of the junmai-style brewing. The subtle ginjo aroma does not interfere with food, making it a good choice as a food sake. A product sold only in the local area.

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

Koshidariya (variety of rice)

アルコール度

15%

酸度

1.3

日本酒度

+5