[drunk whale pure rice size brewing sake from the finest rice Natsukujira home brew]

A summer sake with a rich flavor that is sparkling and intoxicating

It was released as a new "Natsukujira" from Junmai Ginjo to Junmai Daiginjo.
Ginpu rice from Hokkaido is polished to 50% and brewed slowly with Kochi yeast AC-17.
And in order to cherish the fresh scent, it is bottled immediately after the upper tank.

While maintaining the simple and dry taste of summer sake, the yeast has been changed from Kumamoto yeast (KA-4) to Kochi yeast (AC-17), which has a rich aroma.

While keeping the same concept as before, by reviewing the yeast and fermentation management, we have created a richer ginjo aroma that makes you feel pineapple and kiwifruit while maintaining a refreshing sourness for summer.

◆ Spec Category: Japanese Sake (Junmai Daiginjo Sake)
Ingredients: Rice (domestic), rice malt (domestic)
Rice used: Ginpu Rice polishing ratio: 50%
Sake degree: +7
Acidity: 2.0
Yeast used: AC-17 (Kochi yeast)
Alcohol content: 17 degrees Storage method: Cool and dark place Manufacturer: Suigei Brewery (Kochi Prefecture)