Seishu Karakuchijummai Katsurin

味わいの特徴

This sake is made entirely from "Wakamizu" sake rice produced in Aichi Prefecture. This product was created as a "sake that makes seafood dishes better" to enhance the taste of seafood dishes made with fish and shellfish from Mikawa Bay, such as sea bream sashimi, boiled mebaru, tempura conger eel, steamed clams, blue crab, and giant clam. It has a mild and elegant aroma and is very crisp and dry.

情報詳細

特定名称

Junmai

原材料

Rice and Rice koji

精米歩合

70%

使用米

Aichi Wakamizu

アルコール度

16%

酸度

1.6

日本酒度

+11