Minotengu Daiginjo Kakurezato

味わいの特徴

All rice is carefully milled in-house to 40% sake rice and fermented for 25 days or more at a temperature of 12 degrees Celsius or lower in a handmade small-batch brewery. The brewer aims for a fermentation time of 25 days or longer with a small amount of alcohol added to balance the flavor of this daiginjo. It is an unfiltered, unpasteurized sake with a fruity flavor. Enjoy the fruity aroma and richness that only daiginjos can offer.

情報詳細

特定名称

Daiginjo

原材料

Rice, Rice Koji and Distilled Alcohol

精米歩合

40%