Junmai Daiginjo Kiri Tsukuba

Product introduction: Only carefully selected rice suitable for brewing sake is highly polished (50% polished rice), fermented for a long time at low temperature with Ogawa yeast, and brewed wholeheartedly by the chief brewer and Tsuruto.
While bringing out the elegant ginjo aroma of Ogawa yeast and the umami flavor of rice, they are combined into a typical light and refreshing sake.
A junmai daiginjo that balances the contradictory qualities of strong umami and a touch of dryness, it can be enjoyed with a variety of dishes.
Aging for one year at ice temperature removes the harshness and flavor of new sake, allowing you to feel the umami flavor of the rice itself, and is shipped after giving it a smooth, rounded texture.

Place of Origin: ‎Okayama Prefecture Raw Rice:: Omachi Polished Rice Step: 50%
Japanese alcohol content: +3
Alcohol content: 16%
Acidity: 1.3
Capacity: 720ml

—————————————————————————

Junmai Daiginjo Kiritsukuba
Only carefully selected rice suitable for brewing sake is highly polished (50% polished rice), fermented with Ogawa yeast at low temperature for a long time, and brewed wholeheartedly by the chief brewer and Kuroto.
While bringing out the elegant ginjo aroma of Ogawa yeast and the umami taste of rice, it is combined into a typical Danrei pungent sake.
A junmai daiginjo that balances the conflicting qualities of strong umami and a touch of dryness, and can be enjoyed with a variety of dishes.
Aged at ice temperature for one year, removes the harshness and flavor of new sake, allowing you to feel the umami of the rice itself, and ships after giving it a smooth and round taste.

Origin: ‎Okayama Prefecture
Raw Rice :: Omachi
Rice polishing ratio: 50%
Japanese Alcoholic : +3
Alcohol: 16%
Acidity: 1.3
Size: 720ml