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The percentage of Koji is higher than the other sake of Masuizumi
This Junmai is brewed by the one of Sake brewing way
well-structured body which is not expressed by usual Japanese Sake
This Junmaidaiginjo is brewed by Masuizumi and aged in oak barrel which is used for white wine
Masuizumi R (5) Junmaidaiginjo
Hatsuarashi Junmai The percentage of Koji isHatsuarashi Junmai Hand crafted Junmai produced by the sea. Please enjoy this Sake with seafoods. Volume: 720ml (per bottle) Alcohol %: 15% Raw materials: Rice (produced in Toyama) and Koji (Koji mold, produced in Toyama) Sake Rice: Oyamanishiki (produced in Toyama, Japan) Seimai Buai (Polishing ratio): 55% (55% remaining) Yeast: Kanazawa yeast Tasting note: Rich and complicated rice taste, slightly vivid acid, very dry, medium to full body.