[Black Beef Junmai]

The appeal is its wide range of flavors and moderate ginjo aroma.

This is the standard sake in the popular Kuroushi series.
The brewing water used is "Manyo Kuroushi Water," one of the famous Kishu waters.
The koji rice is Yamadanishiki, hand-washed to absorb limited water, and then made using the old-fashioned box koji method.
The rice used for the brewing process is Gohyakumangoku and other varieties suitable for sake brewing, which are polished to 60 % or less and fermented at low temperatures.

It has a soft aroma and a wide range of flavors that bring out the umami of the rice.
It is a delicious drink to be enjoyed with meals, and can be enjoyed in a variety of ways, from warm to chilled.

◆Specifications
Category: Sake ( pure rice sake )
Ingredients: Rice ( domestic ) , rice malt ( domestic )
Rice polishing ratio: Koji /50 % / Kake /60 %
Sake Meter Value: + 5.0
Acidity: 1.5
Yeast used: K9 series
Alcohol content: 15 % to 16 %
Storage method: Cool and dark place
Manufacturer: Nate Shuzoten ( Wakayama Prefecture )