【Kurofune Junmai】

Appealing for its rich flavor and moderate ginjo aroma

This is the standard sake in the popular Kurofune series.
For the brewing water, "Manyo Kurofune no Mizu," one of Kishu's famous waters, is used.
The koji rice, Yamada Nishiki, is hand-washed and absorbed with limited water, then made into koji using the traditional box koji method.
For the kake-mai (non-koji rice), sake brewing suitable rice such as Gohyakumangoku is polished to 60% or less and fermented at low temperatures.

It has a soft aroma and a rich flavor that brings out the umami of the rice.
This full-bodied sake for meals can be enjoyed at various temperatures, from lukewarm to chilled.

■Awards
・Kura Master 2025 Junmai Sake (51-65%) Category Gold

◆Spec
Category: Sake(Junmai Sake)
Ingredients: Rice(domestic), rice koji(domestic)
Rice Polishing Ratio: Koji/50%・Kake/60%
Sake Meter Value: ＋5.0
Acidity:1.5
Yeast Used:K9series
Alcohol Content:15〜16%
Storage Method: Cool and dark place
Producer: Masute Shuzoten(Wakayama Prefecture)