The elegant aroma and fresh juicy taste derived from the 1801 yeast strain. After pressing, it is stored at around -1°C for about 2 weeks, then the clear liquid is bottled after the sediment has settled, presenting a transparent sake. The acidity, filled with fresh sweetness and a cool sensation, bursts with fruity flavors in the mouth.
After refrigeration, it is recommended to enjoy in a wine glass.
A raw sake brewed using the Association 1801 yeast strain.
After refrigeration, it is recommended to enjoy in a wine glass.
A raw sake brewed using the Association 1801 yeast strain.
Product Name: Sakuyabi Junmai Ginjo Muroka Nama (Light Blue Label)
Grade: Junmai Ginjo
Polishing Rate: 55%
Rice Type: Miyamanishiki
Alcohol: 16%Vol
Brewery Prefecture: Gunma Kimusume Shuzo Co., Ltd.
