[ Misen Junmai Ginjo Unblended sake]

Fresh Ginjo aroma Junmai Ginjo that you won't get tired of drinking

We use ``Koiomachi'' and ``Hattanishiki'' rice, which are suitable for sake brewing and originated in Hiroshima Prefecture.
It has a fruity ginjo aroma with the rich flavor characteristic of Koiomachi and the sharp aftertaste characteristic of Hattanishiki.
This is a Junmai Ginjo sake that you will never get tired of drinking.

・From Sakurao B & D official website
Alcohol is a gift from the natural world, created when humans interact with the natural processes of water, the fruitfulness of the earth, and fermentation. By honing their five senses, including taste, brewers can make the most of their skills and create sake with delicate flavors and aromas.

◆Spec
Category: Sake ( Junmai Ginjo )
Ingredients: Rice ( produced in Hiroshima prefecture ) , rice malt ( rice produced in Hiroshima prefecture )
Rice used: 80 % Hiroshima Hattanishiki , 20 % Koiomachi
Rice polishing ratio: 55 %
Sake level: +3
Acidity: 1.3
Yeast used: 1801 yeast
Alcohol content: 17 to 18 degrees
Storage method: cool and dark place
Manufacturer: Sakurao B&D ( Hiroshima Prefecture )