Tatsuriki Terroir Tojo

味わいの特徴

The soil in the Tojo area of Hyogo Prefecture's Special A district, where the highest quality Yamada-Nishiki is harvested, is mainly composed of clay minerals called smectite. There is little gravel, and the roots of the rice grow deep into the soil, giving a wonderful impression of the cultivated soil. The aroma, taste, acidity, and aftertaste are well balanced, and the sake has an overall smoothness.

情報詳細

特定名称

Tokubetsu Junmai

原材料

Rice and Rice koji

使用米

Yamadanishiki produced in Tojo area, Special A District, Hyogo Prefecture

アルコール度

16%