Bansho jyunmaidaiginjyousyu seisensekijyouwonagaru sizukusibori

味わいの特徴

It is also known as "hanging. In the traditional method of pressing, the moromi is placed in a sake bag and hung on a bamboo pole. No pressure is applied at all, and only the amount that seeps out of the sake bag by natural gravity is extracted, drop by drop. The ingredients inside the moromi particles are not pushed out, and only the naturally liquefied and fermented parts are pressed, resulting in a clear, refreshing, and easy-to-drink sake.

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

Yamada Nishiki

アルコール度

16%

酸度

1.2

日本酒度

+1