Tedorigawa Mangekyo

味わいの特徴

Only the most delicious "Nakadori" portion of the pressing is collected and aged for two years in a freezer at -5 degrees Celsius after bottle-firing, which causes the least damage to the sake. The rice is Yamadanishiki from Hyogo Prefecture, the king of sake rice, and the brewing water is Hakusan Hyakunenmizu, which flows from the sacred mountain Mt. The brewing water is "Hakusan Hyakunen Sui," which flows from Mt. Only Junmai Daiginjyo can have the smooth taste and elegant aroma that only Junmai Daiginjyo can have, and it has an infinitely deep and beautiful flavor. Just like a kaleidoscope of beauty woven by the flow of a river, this "kaleidoscope" opens in your mouth in many different ways to create a "delicious flower". Please take your time to taste it.

情報詳細

特定名称

Junmai Daiginjo

原材料

Rice and Rice koji

精米歩合

40%

使用米

100% Yamadanishiki produced in Hyogo Prefecture

アルコール度

16%

酸度

1.2

日本酒度

3