Tokumasamune Jummaiginjonamachozoshu

味わいの特徴

It is made by long-term fermentation at low temperature (ginjo-zukuri) using only rice and rice koji. It is a junmai ginjo-shu that requires a lot of time and effort. The refreshing aftertaste is perfect for summer. Please drink it cold.

情報詳細

特定名称

Junmai Ginjo

原材料

Rice and Rice koji

精米歩合

55%

使用米

Ibaraki Hitanishiki

アルコール度

15%

酸度

1.5

日本酒度

3