Summer limitOnline sales have ended.Junmai Ginjo Ryo 1800ml ￥3,520
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Junmai Ginjo Ryo 1800ml
Ingredients: Yamadanishiki and Gohyakumangoku rice; Polishing ratio: 60%; Alcohol content: 14%; Sake meter value: -1.1; Acidity: 2.0
Amino Acid Degree: 1.1
[2021 National Sake Appraisal]
Ginjo section Silver award winner
This is the first time in the history of Japanese sake that a yeast called Lacanthae, isolated from Mizunara oak trees in Mt. Oyama, has been used.we brew this sake.
Lacansea yeast produces lactic acid at the same time as alcohol during fermentation, which results in a slight acidity in the taste of the sake. This leaves a refreshing impression.
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