Description
Use NOJOHO organically grown rice to produce organic Japanese sake.
The sake rice “Nojoho”, which disappeared suddenly after the war, was revived and brewed through low-temperature fermentation.
It has a rich finish with a harmony of the five tastes (sweet, sour, bitter, and astringent), and fully brings out the individuality of the raw rice.
| Grade | Junmai Ginjo |
| Alc % | 15 |
| Sake degree | +3 |
| Acidity | 1.2 |
| Rice | Nojoho |
| Rice milling ratio | 60％ |
| MOQ | 60 bottles |
