Hailing from the renowned Nagano prefecture, this Junmai Daiginjo sake is made from Kinmonnishiki sake rice, glutinous mochi rice, with kobo yeast developed and made in Nagano.
This year, the brewery focused on deriving more umani from the rice, so this sake beautifully brings out the unique and unparalleled taste of our Junmai Daiginjo.
 
Characteristics:
Category: Junmai Daiginjo
Toji (Head Brewer): Shinji Seki
Type:  Light
Rice:  Sake rice, glutinous rice 50%
SMV (Sake Meter Value):  -10
Acidity:  1.5
Aminoacidity:  1.3
Alcohol:  15%
Tasting:  Sweet
Serving Temperature: Chilled
Serving Recommendation : Can be served as an aperitif
 
Alcohol (%) : 15
Volume (ml) : 720