Fujimasa Jummaidaiginjo

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. While enjoying the aroma, the core flavor of Yamada-Nishiki sake rice can be felt, making this a bottle that sake connoisseurs will not be able to resist.

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

Hyogo-ken Yamadanishiki

アルコール度

15%

酸度

1.3

日本酒度

-1