[Moon after the rain, Daiginjo Gold Award Winning Sake]

Proof of winning the Gold Award at the National New Sake Awards for 12 consecutive years, the finest Daiginjo

Received the Gold Award 12 times in a row at the 2020 National New Sake Awards.
The award-winning Daiginjo is mainly made from Senbon Nishiki, along with Special A Yamada Nishiki, polished to 40% and carefully brewed with underground water from Mt. Noro in the Seto Inland Sea National Park.
This sake is bottled after being heated and sterilized only once, and left to age slightly in a refrigerator at 2°C.

In addition to the elegant softness typical of Senbon Nishiki, you can also feel the structure of Yamada Nishiki, and the flavor spreads with the gorgeous aroma typical of Daiginjo.
Chill well in the refrigerator and enjoy.

◆ Spec category: Sake (Daiginjo sake)
Ingredients: Rice (domestic), rice malt (domestic)
Rice used: Koji) Hyogo Prefecture Special A Yamada Nishiki, Kake) Senbon Nishiki from Hiroshima Prefecture Rice polishing ratio: Koji) 35%, Kake) 40%
Sake degree: 0.5
Acidity: 1.3
Yeast used: Association 901 + Association 1801 Alcohol content: 16 degrees Storage method: Cool and dark place Manufacturer: Aihara Sake Brewery (Hiroshima Prefecture)