Ginjo Tokumasamune Miyamanishiki

味わいの特徴

We used a new yeast developed by my classmate at Tokyo University of Agriculture. Because it is a No. 9 series yeast, it has less acidity and a deep umami flavor that is well balanced with a sharp taste. It is a light sake that should be tried by those who do not like sake and sake beginners. Please enjoy it chilled.

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

Mizanjin

アルコール度

15%

酸度

1.2

日本酒度

-2