Description
Private label Japanese sake
Characterized by the elegant ginjo aroma of Kumamoto yeast and the refreshing taste of rice, it suits fish and shellfish dishes and kaiseki cuisine.
| Grade | JUNMAI DAIGINJO |
| Sake degree | +4 |
| Acidity | 1.7 |
| Rice | Yamadanishiki |
| Rice milling ratio | 40％ |
| Yeast | K-4 |
| Alcohol | 16% |
