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Minotengu Daiginjo Kakurezato
- 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.
- Rice, Rice Koji and Distilled Alcohol