

By slowly stirring the rice at low temperatures, we were able to achieve a rich aroma as well as an elegant and strong taste. We recommend tasting this sake "on the rocks" in order to highlight its 17° alcohol level and appreciate all its depth.
- Fermentation : Sokujo
- Prefecture : Saitama
- Classification : Daiginjo
- Water hardness : Soft
- Toji : Kurabito
- Palate : Semi-sweet
- Rice :
- Koji: Rice Origin: Japan
- Must: Rice Origin: Japan
- Polishing : 50%
- Yeast : K901
- Fragrance : Rich aroma
- Accompaniments : Carpaccio, salt-grilled fish, tempura
- Serving temperature : Fresh, roomed
- Storage : Dark, cool place
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