Sake matured in the sea (packed in carton)

Using the "sea aging method", the junmai sake produced in 2019 was placed on the seabed in the Minami-Izu area of ​​Shizuoka Prefecture at a water depth of 20m. After 7 months of maturation, it was not released until June this year. This year's production is the 5th year, 1.5 times The ratio of koji to brewing is theoretically sweet.

Capacity: 720ml

Ingredients: Oyama Nishiki 68% Nipponbare 32%

Rice polishing step combination: 70% rice, 75% rice

Alcohol content: 16-17%

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Under the law of Hong Kong, intoxicating liquor must not be sold or supplied to a minor in the course of business.

According to Hong Kong law, intoxicating liquor is not allowed to be sold or supplied to minors in the course of business.

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