Nikitazu Junmai Ginjo Sake Sakurahime Yeast 720ml Minakuchi Sake Brewery Co., Ltd.

The raw material rice used is "Shizukuhime", a rice suitable for sake brewing, which was originally developed by Ehime Prefecture.It is characterized by its large size, high rate of shinpaku, and excellent suitability for sake brewing.The rice polishing ratio is 60%.It has a rich ginjo incense and a clean taste without any unpleasant taste.By using subsoil water (medium hard water) from Mt. Ishizuchi and Mt. Takanawa, the highest peaks in western Japan, it becomes ginjo sake with moderate mineral content and mild taste.The yeast used is "Sakurahime Yeast TYPE-1 Tropical" developed by Ehime Prefecture. Yeast with a tropical aroma.

Nikitazu Junmai Ginjo Sake Sakurahime Yeast 720ml Minakuchi Sake Brewery

● Quality Junmai Ginjo
Shizukuhime rice (produced in Ehime Prefecture)
● Rice polishing ratio: 60%
Sake degree -1
●Alcohol content: 16%
●Preservation method Avoid direct sunlight, high temperature and humidity, and store in a cool, dark place

It has a tropical fragrance that makes you feel the fruit, and it has a perfect balance of sweetness and refreshing acidity. It goes well with any dish, but we recommend "lean steak" and "teriyaki chicken".If you drink it chilled, you can enjoy the aroma more.