Description
The Sensai series is brewed using the traditional techniques of the Tanba Toji brewers, using the Kimoto method.
The sake is brewed using the traditional yeast starter method, which does not add lactic acid, wooden barrels for fermentation, and the microorganisms in the brewery.
It uses the rare sake rice “Aizan” from Hyogo Prefecture. It has a gentle sweetness with a refreshing citrus acidity and astringency, and a clean, crisp finish.It is a simple taste that does not make you feel complicated.
| Grade | Junmai Ginjo |
| Alc % | 15 |
| Sake degree | -7.5 |
| Acidity | 1.3 |
| Rice | Nojoho |
| Rice milling ratio | 60％ |
| MOQ | 60 bottles |
