Tokusen Junmaidaiginjo Izumibashi Kimoto-jikomi

味わいの特徴

Junmai Daiginjo-shu made with the highest polished rice using Yamadanishiki grown in-house. Its sweetness and umami taste spread elegantly in the mouth. The yeast used is No. 9 yeast from the Japan Brewers Association, and the traditional sake brewing process is called "nama-hashiwazukuri. The refreshing taste and clean umami of the sake is balanced perfectly by the freshness of the sake yeast. It is best served lukewarm.

情報詳細

特定名称

Junmai Daiginjo

原材料

Rice and Rice koji

精米歩合

40%

使用米

Ebina Yamadanishiki

アルコール度

16%