[Zanso Horai Oringokudasai Junmai Ginjo, directly bottled at the brewery, unfiltered raw sake]

It tastes just like Japanese cider!

This fruity and juicy liquor is made using yeast that produces a high amount of malic acid, with the majority of the content being malic acid.

A lively acidity, like biting into a fresh apple.
Enjoy the addictive balance of sweetness and sourness!

・Extract from the official website of Oya Takashi Sake Brewery Since 2008, Oya Takashi Sake Brewery has switched all of its breweries to "junmai sake", which is made without adding any brewing alcohol, and has shifted to a 100% junmai brewery.
Our goal is to create sake that can be enjoyed every day without pretense and that will enhance the enjoyment of meals. We produce the quick-brewed "Zansou Horai" and the kimoto-brewed "Shoryu Horai."
We also try new things every year by varying the rice we use, the polishing ratio, and the way we make koji.

◆Specification Category: Sake (Junmai Ginjo)
Ingredients: Rice (domestic), rice malt (domestic)
Rice used: Yamada Nishiki Rice polishing ratio: 60%
Sake meter value: -8
Acidity: 4.2
Alcohol content: 15% Storage method: Refrigerate Manufacturer: Oya Takashi Sake Brewery (Kanagawa Prefecture)