Fujimasa Daiginjo

味わいの特徴

All of the sake rice is made from Yamadanishiki produced in Hyogo Prefecture and carefully polished to a 40% milling ratio. The rice is fermented slowly over a period of 40 days instead of the usual 30 days. This process brings out the elegant and fruity ginjo aroma. The slightly dry finish allows the sake to be enjoyed crisp and refreshing with a beautiful aroma.

情報詳細

特定名称

Daiginjo

原材料

Rice, Rice Koji and Distilled Alcohol

精米歩合

40%

使用米

Hyogo-ken Yamadanishiki

アルコール度

15%

酸度

1.2

日本酒度

+3