AGEO kimotojyunmaidaiginjyou murokanamagensyu

味わいの特徴

AGEO retains the rich flavor of its nama yeast, but offers the smart richness and soft mouthfeel typical of junmai-daiginjo-namaishu. Nama-Hashiroshi is a traditional method of sake making where the brewer waits for the natural lactic acid bacteria to work slowly. It is very rare to find a Daiginjo class Nama-Hashiroshi, unfiltered Nama-Nihon-Shu. It has a yogurt-like aroma, mellow flavor and volume. The aftertaste is crisp and dry, and lukewarm heating is recommended.

情報詳細

特定名称

Junmai Daiginjo

原材料

Rice and Rice koji

精米歩合

45%

使用米

brightness of color

アルコール度

16〜17%