Kikuizumi Hitosuji

味わいの特徴

Developed over a period of eight years. Transparent sparkling junmai sake produced by secondary fermentation in the bottle using the champagne process. It has a pleasant acidity and a refreshing carbonation. The original flavor of sake brings out the flavor of Japanese food, while the refreshing bubbles and pleasant acidity enhance the taste of French and Italian cuisine. 2016 patented manufacturing method.

情報詳細

特定名称

Sparkling sake

原材料

Rice and Rice koji

精米歩合

60%

使用米

brand of sake from Nada region during Tempo era (1830-1844)、5 million stones

アルコール度

12%

酸度

4.8

日本酒度

-30