

As the name "Mizu no Gotoshi" suggests, it harmonizes with everything and goes down the throat gently. The goal was to create a simple and pure sake.
Ingredients- Fermentation : Sokujo
- Classification : Junmai Ginjo
- Water hardness : Soft
- Toji : Kurabito
- Palate : Semi-dry
- Rice :
- Koji: Gohyakumangoku Origin: Japan
- Must: Koshiibuki Origin: Japan
- Prefecture : Niigata
- Polishing : 55%
- Yeast : K1801, 901, 701
- Fragrance : Rich taste
- Accompaniments : Sea bream stewed with sake, oysters, vermicelli salad, etc.
- Serving temperature : Chilled
- 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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