Nogomi Junmaidaiginjo

味わいの特徴

Yamadanishiki rice is used as the raw material, and the rice is polished to 40%. The rice is polished slightly lower than that of a daiginjo to express the umami and sweetness of junmai rice, and to create a milder mouthfeel. Compared to Daiginjo, the aroma is a little milder, but you can enjoy a gorgeous aroma that is well balanced with the flavor. It has a beautiful aftertaste with a pleasant lingering aftertaste. It is recommended to be served slightly chilled or at room temperature!

スペック

特定名称

Junmai Daiginjo

原材料

Rice and Rice koji

精米歩合

40%

使用米

Yamada Nishiki

アルコール度

16%

酸度

1.4

日本酒度

+2