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Kozashi Junmai Ginjo Nakatori 1,800ml
The rice-making project, Kozashi, has finally started!
It was prepared using "Koshihikari" cultivated by Hanaharu employees in Kozashi Town.
Polished rice is also homemade rice, and it is carefully polished to 55% over time.
Only the middle part, which has the most stable flavor since it started to be squeezed, is used, and it is characterized by its elegant acidity and sharpness, and its well-balanced umami.
Please enjoy the Junmai Ginjo brewed by Mori.
It was prepared using "Koshihikari" cultivated by Hanaharu employees in Kozashi Town.
Polished rice is also homemade rice, and it is carefully polished to 55% over time.
Only the middle part, which has the most stable flavor since it started to be squeezed, is used, and it is characterized by its elegant acidity and sharpness, and its well-balanced umami.
Please enjoy the Junmai Ginjo brewed by Mori.
| name | Junmai Ginjo Sake |
|---|---|
| capacity | 1,800ml |
| raw materials | Rice (domestic), Jiuqu (domestic rice) |
| raw rice | Uses 100% Koshihikari from Aizu |
| Rice polishing rate | 55％ |
| Alcohol degree | 16 degrees |
| Sake degree | -2.0 |
| acidity | 1.6 |
| Manufacturer | Hanaharu Sake Brewery Co., Ltd. 24-1 Omimae, Kozashimachi Oaza, Aizuwakamatsu City, Fukushima Prefecture |
Products will be shipped within 2 business days after payment is confirmed.
