純米大吟醸 霧筑波

商品介紹
只有精挑細選的適合釀造清酒的大米經過高度精白（精米歩合50%），用小川酵母在低溫下長時間發酵，並由首席釀酒師和蔵人全心全意地釀造。
在帶出小川酵母優雅的吟釀香和大米的鮮味的同時，將其結合成一種典型的淡麗辛口清酒。
一種純米大吟釀，平衡了強烈的鮮味和淡淡的干澀的矛盾品質，可以與各種菜餚一起享用。
在冰溫下陳釀一年，去除新清酒的粗糙感和風味，讓您感受到大米本身的鮮味，並在賦予其光滑圓潤的口感後裝運。

產地：‎岡山縣
原料米：：雄町
精米步合：50%
日本酒度：＋3
酒精度：16%
酸度 ：1.3
容量：720ml

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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%
Japan Alcoholic : +3
Alcohol: 16%
Acidity: 1.3
SIze: 720ml