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Momokawa Tokubetsujummaishu Nebuta
- The rice is polished to 50% Aomori grown "masugi" and fermented slowly at a low temperature by brewing a small amount of rice, similar to daiginjo, to facilitate easy control of moromi temperature. This special junmai sake has a gorgeous aroma that spreads to the palate and a mellow, refreshing harmony.
- Tokubetsu Junmai
- Rice and Rice koji
- at full speed
2017 Spring National Sake Competition, Junmai Sake Category, First Prize