Matsuo Jummai Shiroraberu

味わいの特徴

Steamed rice is steamed using a steamer, koji is made using a wooden box, and the sake mother is made using a warm-air barrel. And, the sake mother is made in a warm-air cask, The process of making sake without the addition of enzymes produces a mellow junmai sake that is unique to Matsuo.

情報詳細

特定名称

Junmai

原材料

Rice and Rice koji

精米歩合

65%

使用米

Nagano Prefecture (Miyamanishiki and rice suitable for sake brewing)

アルコール度

16%

酸度

1.8

日本酒度

+3