

Using an original yeast from Japan. This sake, brewed slowly at low temperature with 55% polished rice (residual rate), offers a superb balance between the five senses (sweet, sour, spicy, bitter, astringent). A sake that we love for its rich aroma, adopted for a very long time for traditional ceremonies and happy events.
Ingredients- Fermentation : Sokujo
- Classification : Junmai Ginjo
- Water hardness : Hard
- Toji : Kurabito
- Palace : -
- Rice :
- Koji: - Origin: -
- Must: - Origin: -
- Prefecture : Hyogo
- Polishing : 55%
- Yeast : Homemade
- Fragrance : Rich aroma
- Accompaniments : -
- Serving temperature : Room temperature and hot
- Storage : Dark, cool place
Alcohol abuse is dangerous for your health, please consume in moderation.
The sale of alcohol to minors is prohibited.
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