

This sake is a new product made with rice grown in Tokyo, using the rare yeast "Edo-ko" (Edo yeast). It is a Junmai Ginjo balanced between acidity and sweetness, with a acidity of 8.2, a Japan degree of -40, and an alcohol content of 13%. It was honored to receive the Platinum Medal (the highest award) in the Junmai Sake category at the " Kura Master 2020 » in Paris.
Ingredients- Fermentation : Sokujo
- Classification : Junmai Ginjo
- Water hardness : Medium hard
- Toji : Kurabito
- Palate : Sweet
- Rice :
- Koji: Kinuhikari Origin: Tokyo
- Must: Kinuhikari Origin: Tokyo
- Prefecture : Tokyo
- Polishing : 60%
- Yeast : Edo Yeast
- Fragrance : Little nap in a soft light
- Accompaniments : Roast beef, seafood salads, cheeses (especially blue), 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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