Classification: Kimoto Junmai
Rice polishment level: until 70% remaining
Rice type: Gohyakumangoku
This junmai sake is brewed and made entirely from Gohyakumangoku rice. A traditional kimoto method was used in the brewing process for this sake, and this special method could traced back to the Edo period in Japan. This special inherited process enables effectively the workings of yeast and lactic acid bacteria.
This sake can be consumed in both cold or hot temperature, and is best to accompany fish, chicken or vegatable dishes in the dinner !
SMV: +2 / Acidity: 1.2 / Alc: 15.5% / Size available: 640ml