Hanahimesakura Ginjoshu

味わいの特徴

This ginjo-shu is made by polishing up to 50% Ehime rice (Shizukuhime), processing a limited amount of water, making koji for ginjo-shu, and fermenting at low temperature for a long period of time. This sake is characterized by its soft flavor and refreshing taste.

情報詳細

特定名称

Ginjo

原材料

Rice, Rice Koji and Distilled Alcohol

精米歩合

50%

使用米

Ehime (third highest of the eight hereditary titles)

アルコール度

15%

酸度

1.3

日本酒度

3