The brewery utilises a 3-level sake fermentation process, sourcing only sake rice produced in the Nagano prefecture. An additional 4th level - with glutinous mochi rice is used to make Junmai Ginjoshu. This releases a rich flavour from the sake rice, and elevates the sweetness from the glutinous mochi rice. A crisp, clear sweetness on the palate.
 
Characteristics:
Category: Junmai Ginjo
Toji (Head Brewer): Shinji Seki
Type:  Medium
Rice:   Kinmonnishiki rice, glutinous mochi rice 59%
SMV (Sake Meter Value):  -11
Acidity:  1.8
Aminoacidity:  1.7
Alcohol:  16%
Tasting:  Sweet
Serving Temperature: Chilled
Serving Recommendation : Goes well with meat dishes
 
Alcohol (%) : 16
Volume (ml) : 720