

This is a Junmai Ginjo sake made using the Ginjo-zukuri brewing method, where the sake rice is polished down to 55% and slowly fermented at low temperatures.
Ingredients- Fermentation : Sokujo
- Classification : Junmai Ginjo
- Water hardness : Soft
- Toji : Kurabito
- Palate : Semi-dry
- Rice :
- Koji: Gohyakumangoku Origin: Japan
- Must: Gohyakumangoku Origin: Japan
- Prefecture : Tokyo
- Polishing : 55%
- Yeast : Homemade
- Fragrance : Rich and elegant aroma, with notes of fresh pear
- Accompaniments : Ayu ("sweet fish") grilled with salt, white fish sashimi, buri-daikon, etc.
- Serving temperature : Chilled
- Storage : Refrigerator
Alcohol abuse is dangerous for your health, please consume in moderation.
The sale of alcohol to minors is prohibited.
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