[Kamo Kanehide Junmai Daiginjo 35]

Using Yamada Nishiki of the highest rank
Kamo Kanehide's flagship! You might regret not drinking

Freshness, elegance, and clarity that seems to penetrate deep into the brain.
You will be intoxicated by the afterglow that you want to feel forever.

Slowly aged at a low temperature for about half a year, it has a moderately rounded flavor with a gorgeous aroma. I also feel a slight carbonic acid that seems to be Kamo Kaneshide.

This is an ultra-luxury Junmai Daiginjo made with 100% Yamadanishiki rice grown in the Tojo Akitsu area of ​​Hyogo Prefecture, known as the Special A area, and polished to 35%.
It is recommended for sake on special occasions and as a gift for sake lovers.

◆ Spec Category: Japanese Sake (Junmai Daiginjo Sake)
Ingredients: Rice (domestic), rice malt (domestic)
Rice used: Yamadanishiki rice polishing ratio: 35%
Sake degree: +1
Acidity: 1.8
Yeast used: KA-1-25 (No. 9), Hiroshima Ginjo yeast Alcohol content: 16 degrees