

A bottle designed with the image of "fishermen's table sake." With its clean and refreshing finish, it pairs particularly well with Hachinohe specialties such as squid and mackerel.
Ingredients- Fermentation : Koontoka
- Classification : Tokubetsu Junmai
- Water hardness : Medium soft
- Toji : Nanbu toji
- Palace : Dry
- Rice :
- Koji: Hanafubuki Origin: Aomori
- Must: Hanafubuki Origin: Aomori
- Prefecture : Aomori
- Polishing : 55% / 60%
- Yeast : Homemade
- Fragrance : Banana, honeysuckle, fine rice flour, fresh mochi,
- Accompaniments : Fish and seafood marinades, oden, stews, etc.
- Serving temperature : Chilled, 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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