Jummaiginjo Gizaemon Arumikan

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味わいの特徴
There are more than a dozen types of yeast used in the brewing of Gizaemon. Each bottle is brewed individually to bring out the characteristics of each yeast. After all the sake brewing is completed, each bottle of Gizaemon with its unique characteristics is combined into one finished Gizaemon in the spring. It has a fresh aroma and a clean taste. It enhances the flavor of dishes and has a refreshing aftertaste.
情報詳細
特定名称
Junmai Ginjo
原材料
Rice and Rice koji
精米歩合
60%
アルコール度
15%
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  • 常温(20℃前後)

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酒蔵情報

Wakaebisushuzo Kabushikigaisha
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