Product Description
A limited quantity Junmaidai made using 100% of the sake rice "Hyakumangoku no Shiro",
which was born in Ishikawa Prefecture, and polished to a 46% rice polishing ratio after
the "shiro" in the name, and carefully brewed with "Kanazawa yeast".
It's Ginjo. It is characterized by its fruity ginjo aroma and refreshing crispness.
It goes well with white meat sashimi, kiss tempura, wild vegetables, fresh cheese, etc.
Rice: Hyakumangokunoshiro
Rice polishing ratio: below 46%
SMV: +7
Alcohol content: 16 degrees
