[North Island Junmai Ginjo dry complete fermentation]

With a dry, sharp taste, it is a great supporting role for meals.

It has a gentle and sweet scent, and when you put it in, the gentle fruit scent will come out.
The texture is smooth and the acid that appears afterwards creates a dry and sharp taste.

This is a simple, crisp and super dry pure rice sake that is super dry and dry from the brewing stage, rather than relying on filtration for a dry and dry sake.
It is made by cultivating a strong yeast that does not dull even in the latter half of the moromi, and cutting the degree of sake until the sugar is gone.
The exquisite balance of light mouthfeel, lingering aroma, and careful selection should be a great supporting role in your meal.

◆Spec
Category: Sake ( Junmai Ginjo sake )
Ingredients: Rice ( domestic ) , rice malt ( domestic rice )
Rice used: 100 % contract-grown Tamaei from Omi
Rice polishing ratio: 55 %
Sake degree: +10
Acidity: 1.8
Yeast used:
Alcohol content: 15 degrees
Storage method: cool and dark place
Manufacturer: Kitajima Sake Brewery ( Shiga Prefecture )