Junmai Ginjo brewed by a four-stage mashing process has a tropical sweet and sour taste.
Slightly sweet aromas like pineapple and pear, with a slight acidity like Calpis. The sweetness and acidity are balanced with a long and deep aftertaste with the notes of yogurt. Four-stage mashing process is used and different kinds of acids are used in koji making and culturing yeast, including lactic acid, citric acid, organic acid No. 701, etc., seeking to achieve a reconciling effect in the difference, thereby expressing that the 5 breweries of 59 brewing are different from each other but the goal is the same.
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| Record of Awards | - |
| Sake Texture | Junmai-ginjo |
| Ingredients | Shirakaba Nishiki from Nagano Prefecture |
| Rice Polishing Ratio | 59% |
| Alcohol Percentage | 15% |
| Sake meter value | -8 |
| Acidity | 1.9 |
| With/ without a carton |
No box |
Sweet food creates a harmony with sweet sakes. Good examples of food pairings are Dishes made with Japanese soy sauce or Cantonese oyster sauce.
