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- Due to the long-lasting low-temperature fermentation technique and the characteristics of the yeast, this sake has an alcohol content of 11% even after fermentation is complete. It is highly acidic, with an acidity of 2.2, and while most sake is composed of succinic acid and lactic acid, this yeast produces more malic acid than lactic acid. When served chilled in a wine glass, you can enjoy this sake with its ginjo aroma, which is low in caproic acid, and its elegant acidity, which is high in malic acid.
- Junmai Daiginjo
- Rice and Rice koji
- Goes well with meuniere and cream dishes.