[Ribai Junmai Ginjo Yamadanishiki Kimoto-style Raw Unpasteurized Sake]

It is a deep-tasting sake that combines umami and sharpness.

It is a deep-flavored drink with a strong flavor and mild acidity.
It has a deep and rich flavor, but also leaves a clean aftertaste.

・Excerpt from the official website of Rihaku Brewery
We aim to produce sake that is flavorful, tasty, and crisp, well-balanced as a drink with meals, and that enhances the flavor of food.We polish our own rice, mainly Gohyakumangoku and Kaminomai, which are suitable for sake brewing, from the local Okuizumo region, as well as Yamada Nishiki from Hyogo Prefecture, and we are particular about the raw rice we use, and we only use rice suitable for sake brewing, regardless of the grade of our sake.

◆Specification Category: Sake (Junmai Ginjo)
Ingredients: Rice (domestic), rice malt (domestic)
Rice used: Yamada Nishiki Rice polishing ratio: 55%
Sake Meter Value: +4.5
Acidity: 1.9
Yeast used: Flower yeast (begonia)
Alcohol content: 17.1% Storage method: Refrigerate Manufacturer: Rihaku Shuzo (Shimane Prefecture)