Fragrance from sweet rice lactobacillus. Sweet and juicy, but unlike pure ginjo, it has a stronger rice flavor. The acidity is not too strong nor too weak, with a slightly bitter aftertaste.
This pure rice raw sake is made with a combination of Gohyakumangoku and Yamada Nishiki rice. To preserve the refreshing characteristics of raw sake, we recommend serving it chilled. This sake pairs well with delicately flavored dishes, such as white fish sashimi or sushi.
This pure rice raw sake is made with a combination of Gohyakumangoku and Yamada Nishiki rice. To preserve the refreshing characteristics of raw sake, we recommend serving it chilled. This sake pairs well with delicately flavored dishes, such as white fish sashimi or sushi.
Product Name: Jikon Tokubetsu Junmai Muroka Namazake
Grade: Special Junmai
Polishing Ratio: 60%
Rice Type: Koji Yamada Nishiki, Kake Gohyakumangoku
Alcohol: 16% Vol
Brewery Prefecture: Mie Prefecture, Kiyasho Shuzo Co., Ltd.
