Kamenomi Daiginjo Miyamanishiki

味わいの特徴

This mellow daiginjo-shu is made from highly polished Miyamanishiki produced in Nagano Prefecture to 49% and brewed slowly at a low temperature. This traditional black label is the result of Yoshio Tsuchiya III's efforts to popularize ginjo-shu. It is characterized by its moderate sharpness and elegant flavor.

情報詳細

特定名称

Daiginjo

原材料

Rice, Rice Koji and Distilled Alcohol

精米歩合

49%

使用米

Mizanjin

アルコール度

17%