[Totsuru Junmai Ginjo White Pure Sake ]

Sake made with white koji that captures the hearts of sake lovers

A gentle fruity scent reminiscent of pear.
The characteristic acidity from the white koji brewing overlaps with the sweetness to create a tropical flavor.

The image is white wine. You can enjoy it more clearly than the numerical value.
It's the best when it's chilled and combined with white fish!

A black koji version of Totsuru Junmai Ginjo Nama BLACK will also be released at the same time.
It is also recommended to compare drinks to enjoy the difference in acidity.

○ From the Totsuru Sake Brewery official website
Founded in the late Edo period.
In the rich land surrounded by mountains in Taku City, Saga Prefecture, we have been brewing sake that has been loved by the locals for generations. The brewery has been closed since 1989, but since 2009 , the brewery has become a chief brewer himself, and now the family is working hard every day to manage and brew sake.
The water used for sake brewing is subsoil water that flows from the mountains of Taku. Both old and modern tools are used in the brewing process.
While cherishing family ties and sublimating the thoughts of our predecessors, we will continue to make "sake with a face of the maker".

◆ Spec category: Sake (junmai ginjo sake)
Ingredients: Rice (domestic), rice malt (domestic)
Rice used: Saganohana Rice polishing ratio: 55%
Japanese sake degree: -8
Acidity: 3.0
Alcohol content: 15 degrees Storage method: Refrigeration required Manufacturer: Totsuru Sake Brewery (Saga Prefecture)