Muroka Junmaishu
A balanced junmai sake, made from "Senbon Nishiki", a rice specially grown for sake making in the Hiroshima region, and polished to 65%. Fermented with Hiroshima's specific ginjo yeast, it preserves the natural flavors of raw sake by avoiding the activated carbon filtration process. This sake is distinguished by its refined aroma and its round and harmonious taste.
Ingredients- Fermentation : Sokujo
- Classification : Junmai
- Water hardness : Medium soft
- Toji : Kurabito
- Palate : Semi-dry
- Rice :
- Koji: Senbonnishiki Origin: Hiroshima
- Must: Senbonnishiki Origin: Hiroshima
- Prefecture : Hiroshima
- Polishing : 65%
- Yeast : Hiroshima ginjo yeast
- Fragrance : Rich, fruity fragrance
- Accompaniments : Oysters, gratin, grilled chicken with spices, etc.
- Serving temperature : Chilled
- Storage : Refrigerator
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