[Drunk whale Junmai Ginjo Ginrei Freshly squeezed]

It is characterized by the freshness and strength unique to unpasteurized sake.

It is carefully brewed to bring out the goodness of the ingredients, and after joso, it is aged in a refrigerated tank at a low temperature for about 10 to 14 days.

Since it is brewed from October to November when the temperature is relatively high, the fermentation is more vigorous than usual Ginrei, and the acidity is slightly higher.
Please enjoy the rich taste unique to freshly squeezed new sake.

◆ Spec category: Sake (junmai ginjo sake)
Ingredients: Rice (domestic), rice malt (domestic)
Rice used: 100% Ginpu
Rice polishing ratio: 50%
Sake degree: +7
Acidity: 2.0
Alcohol content: 17 degrees Storage method: Refrigeration required Manufacturer: Suigei Sake Brewery (Kochi Prefecture)