Product Description
The brewing method used is “Bodhimoto-zukuri”
The aroma is a ginjo aroma reminiscent of white peach, and when you put it in your mouth,
a concentrated, multi-layered deliciousness spreads out,
and the finish is powerful yet fine-grained acidity that tightens the flavor.
Rice: Yamada Nishiki
Rice polishing ratio: 50%
Alcohol content: 13 degrees
