Sugitamaginjojummainamachozoshu

味わいの特徴

Double yeast is used: Aomori yeast, which brings out the aroma of ginjo, and Momogawa yeast, which brings out the deep flavor. This ginjo-junmai is a freshly brewed and stored sake with a fruity aroma brewed in the cold and a crisp, refreshing taste.

情報詳細

特定名称

Junmai Ginjo

原材料

Rice and Rice koji

精米歩合

60%

使用米

at full speed

アルコール度

15〜16%

酸度

1.4

日本酒度

+2