Ninkiichi 11Junmaigensyu

味わいの特徴

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.

情報詳細

特定名称

Junmai Daiginjo

原材料

Rice and Rice koji

精米歩合

50%

アルコール度

11%

酸度

1.1

日本酒度

-18